Serve this summer succotash on top of a big green salad for a hearty and healthy Meatless Monday lunch. Experiment with the recipe by swapping in any lone vegetables leftover in your veggie drawer.
This recipe comes to us from Lora Krulak, author of Veggies for Carnivores.
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- 1 zucchini, diced
- 1 yellow squash, diced
- 1 small sweet potato, diced
- 1 small ear of organic corn, cut off the cob and blanched
- 3/4 cup edamame, blanched
- 1 teaspoon butter, melted
- Salt and pepper to taste
- Crushed red pepper to taste
Preheat the oven to 350 and line a baking sheet with parchment paper.
Toss the zucchini, yellow squash, and sweet potato in salt, pepper, and a
small amount of melted butter.
Roast for 30 minutes or until soft and a bit brown.
In the meantime, blanch the corn and the edamame in salted boiling water and drain.
Toss together and season with salt, pepper, and crushed red pepper flakes.