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Photo: David Hillegas; Styling: Lydia Degaris-Pursell Photo by: Photo: David Hillegas; Styling: Lydia Degaris-Pursell

Grilled Summer Veggie Succotash

Don’t let the meat eaters dominate—veggies deserve a front row on the grill. Lightly coat vegetables with oil; they tend to stick to grill grates. if you don’t have a grill pan, cut pieces in half lengthwise, so they’re less likely to drop into the flames.

Coastal Living JULY 2011

  • Yield: Makes 6 servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 ears fresh corn, shucked
  • 2 small zucchini (about 16 ounces total), cut in half lengthwise
  • 1 small red onion, sliced
  • 4 bacon strips
  • 10 ounce cherry or grape tomatoes
  • 1 cup cooked lima beans
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper seasoning


1. Preheat grill to medium-high heat (350° to 400°). Melt butter in a small saucepan; stir in oil.

2. Brush corn, zucchini, and onion with half the oil-butter mixture, and place on greased grill grate. Place bacon strips off to the side on grate.

3. Grill corn 8 to 10 minutes, onion 8 minutes, and zucchini 5 to 7 minutes, turning and basting all vegetables several times; remove vegetables as they are done. Grill bacon about 5 minutes on each side. Remove bacon, and set aside with vegetables until cool enough to handle.

4. Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture.

5. Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add to bowl. Stir in tomatoes and lima beans.

6. Stir together vinegar and next 3 ingredients. Pour over succotash; toss well.


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Grilled Summer Veggie Succotash recipe