Steps:
- Heat the oven to 375 degrees. Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily. Add olive oil (a scant amount you don't want the vegetables too wet). Add salt and pepper to taste and toss thoroughly. Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly. Bake 15 minutes in the oven. Turn the oven up to 475 degrees. Remove the pan, add the zucchini and then stir and again shake to distribute evenly. Return to the oven and bake for another 15 minutes - watching for desired finish, You don't want the zucchini to get mushy. Enjoy hot or cold .
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Kim Ombui
[email protected]I love the addition of edamame to this succotash. It adds a nice pop of protein and texture.
Sabbir Vi
[email protected]This succotash is a great way to get your daily dose of vegetables. It's also a delicious and satisfying dish that can be served as a side or main course.
linda stokes
[email protected]I'm always looking for new ways to use fresh summer produce, and this succotash recipe is a great one. It's easy to make and the flavors are amazing.
Tere Hernandez
[email protected]This is the perfect summer side dish. It's light, refreshing, and packed with flavor. I'll definitely be making this again and again.
Norma Gomez
[email protected]This succotash is a great way to use up leftover vegetables. I had some leftover corn, zucchini, and tomatoes, and I just threw them all in the pot. It turned out great!
Benard Koros
[email protected]I made this succotash for a potluck and it was a huge hit. Everyone raved about the flavors and how refreshing it was.
Mwezi Buhlungu
[email protected]This succotash is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and edamame, and they didn't even notice the healthy vegetables.
Danyal Ameer
[email protected]I'm not a big fan of succotash, but I decided to try this recipe because it looked so good. I'm so glad I did! The succotash was delicious and I'll definitely be making it again.
Emma Doyle
[email protected]This is the best succotash recipe I've ever tried. The combination of fresh vegetables and herbs is perfect, and the chili pepper adds just the right amount of heat.
Roberta Dollar
[email protected]I made this succotash for a picnic and it was a huge hit. The colors were so vibrant and the flavors were amazing. I'll definitely be making this again.
Naqib Yaqoobi
[email protected]This succotash is a great way to use up summer produce. It's also a healthy and delicious dish that can be served as a side or main course.
Kishor Singh
[email protected]I love how versatile this recipe is. I was able to use up some leftover vegetables from my fridge and it turned out great. The succotash was also a great way to get my kids to eat their veggies.
Md Romijul Korim
[email protected]This succotash was a perfect side dish for our grilled salmon. It was light and flavorful, and the vegetables were cooked to perfection. We'll definitely be making this again soon.
Riyan Jahangeer
[email protected]I'm not usually a fan of succotash, but this recipe changed my mind. The fresh ingredients and unique blend of spices really make this dish special. I'll definitely be making it again.
Abuukar Carabow
[email protected]Easy, delicious, and healthy! What more could you ask for in a recipe? I made this succotash for a potluck last weekend and it was a huge hit. Everyone raved about the flavors and how refreshing it was.
Dhanamati Saud
[email protected]This succotash recipe is a definite keeper! The combination of fresh summer vegetables, herbs, and a hint of heat from the chili pepper is simply divine. I especially loved the addition of edamame, which added a nice pop of protein and texture to the