Grilled-Vegetable Succotash Salad

Grilled-Vegetable Succotash SaladRecipe
8 Servings

Cost per Serving:



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6 ears corn, shucked
1/2 cup olive oil
Salt and pepper
2 small zucchini, halved lengthwise
1 eggplant, quartered lengthwise
1 red onion, cut into 1/2-inch rings
1 red bell pepper, seeded, cut into 4 pieces
1 10-oz. package frozen baby lima beans
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil


Make salad: Preheat grill to medium. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels. Place in a large serving bowl.

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.

Cook lima beans according to package directions; plunge into cold water to stop cooking. Add to bowl with vegetables.

Make vinaigrette: Whisk together all ingredients except oil. Pour in oil in a steady stream, whisking constantly. Pour over veggies; toss. Serve at room temperature.

Created date

August 2008

Nutritional Information

Calories 357
Fat 24 g
Satfat 4 g
Protein 6 g
Carbohydrate 30 g
Fiber 6 g
Cholesterol 0 mg
Sodium 514 mg