Indian Summer Succotash Recipe | Vegetarian Times Skip to main content

Indian Summer Succotash

When peeling the shallots for this vegetable medley, don’t cut off the root end, simply trim away the hairs. The root end will hold the shallot’s layers together when it is halved.



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2 Tbs. olive oil
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6 shallots, halved through root end
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½ sweet potato, peeled and cubed (1 cup)
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2 ½ Tbs. lemon juice, divided
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2 small zucchini, cut into ¾-inch pieces
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1 clove garlic, minced (1 tsp.)
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1 cup fresh or frozen corn kernels
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1 cup grape tomatoes
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3 Tbs. coarsely chopped fresh mint


1. Heat oil in large nonstick skillet over medium heat. Place shallots cut side down in skillet, and add sweet potato. Sprinkle with 1 Tbs. lemon juice and 2 Tbs. water. Cover, and cook 4 minutes. Add zucchini, garlic, and 1 Tbs. more water. Cover, and cook 6 minutes, or until vegetables are tender.

2. Add corn, tomatoes, and 1 Tbs. lemon juice. Cook, uncovered, 3 minutes, or until juices thicken. Stir in mint and remaining 1/2 Tbs. lemon juice, and season with salt and pepper, if desired.

Nutrition Information: 

4 g
Total Fat: 
8 g
Saturated Fat: 
1 g
23 g
0 mg
32 mg
3 g
6 g
Serves 4

Comments on this Recipe

I ate this as was for a meal, and found it both easy and tasty. I may toss my leftovers in as a yummy edition to pasta. Personal preference, but I found this better with the shallots quarted and the tomatoes halved.

Loved this! I also ate it as a meal. Will be making it again. Next time I may add some cubed tofu for more protein.

Love veggie dishes, and will diffently try this.