Ingredients

• 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)

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).