It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minIngredients
Directions
Preheat grill to medium-high.
Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil.
Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
Whisk vinegar, brown sugar, paprika and ¼ teaspoon salt in a large skillet.
Add the grilled mushroom caps and turn to coat.
Bring to a boil over medium heat.
Remove the pan from the heat.
Transfer the mushrooms to a cutting board.
Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into ¾ inch pieces.
Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining ½ teaspoon salt.
Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
Slice the mushroom caps and serve on top of the succotash.
Garnish with a dollop of barbecue sauce and pepitas (if using).
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