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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.

Recipe by Coastal Living July 2011

Gallery

Credit: David Hillegas; Styling: Lydia Degaris-Pursell

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

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

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

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