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Grilled-Vegetable Succotash Salad

Grilled-Vegetable Succotash Salad

Grilled-Vegetable Succotash Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 14 %

Ingredients:

1/4 cup

cider vinegar
1 teaspoon

dijon mustard
6

ears corn
1

eggplant
10 oz

frozen baby lima beans
1

garlic clove
1/3 cup

olive oil
1/2 cup

olive oil
1/4 teaspoon

pepper
1

red bell pepper
1

red onion
1/4 teaspoon

salt
8 servings

salt and pepper
1

shallot
1/4 teaspoon

sugar
2

zucchini

Instructions:

  1. Make salad: Preheat grill to medium.

  2. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels.

  3. Place in a large serving bowl.

  4. Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl.

  5. Cook lima beans according to package directions; plunge into cold water to stop cooking.

  6. Add to bowl with vegetables.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.