Ingredients

How to make it

  • Preheat grill to medium-high.
  • Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
  • Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
  • Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
  • Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
  • TIP: Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Reviews & Comments 4

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  • trigger 10 years ago
    This recipe has a great amount of different textures and flavors, smoky and savory a tremendous treat for the pallet and the eye. Flagged as beautiful, you have my 5 fork rating. When are you going to make this for me?
    Michael
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    " It was excellent "
    minitindel ate it and said...
    Oooooooooooothat looks great yum
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  • turtle66 10 years ago
    Mmm nice.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    It sure looks delicious! It's been a long time since I have had hominy.
    Was this review helpful? Yes Flag

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