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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Summer Succotash
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 410
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 668 mg
Grilled packets of cherry tomatoes, corn and lima beans sprinkled with basil.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 410
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 668 mg
Ingredients
Directions
- Prepare a grill for medium-high heat.
- Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
- Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.
