- 2 tablespoon canola oil
- 6 large portobello mushroom caps, gills removed (see Tip)
- 1 medium zucchini, cut in half lengthwise
- 1 small red bell pepper, cut into quarters
- 2 ears of corn, husked
- 1/4 cup cider vinegar
- 2 teaspoons light brown sugar
- 1 teaspoon smoked or hot paprika
- 3/4 teaspoon salt, divided
- 1 15-ounce c black beans, rinsed
- 1 15-ounce c hominy, (see Shopping Tip), rinsed
- 1 10-ounce p frozen baby lima beans, cooked according to package directions
- 6 teaspoons prepared barbecue sauce
- 6 teaspoons toasted salted pepitas, (optional)
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).
- Serving: Per serving
- Calories: 251
- Carbohydrates: 42g
- Fat: 6g
- Protein: 10g
- Dietary Fiber: 9g
- Saturated Fat: 0g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 806mg
- Sodium: 559mg
- Exchanges: 2 1/2 starch, 1 vegetable, 1 fat
- Carbohydrate Servings: 2