Though you would have no way of knowing it by reading my recent blog posts, I actually eat vegetables. In fact I love to eat vegetables. One would get the impression that I sit around eating cake all day. Which is not entirely true.
One of my all-time favorite veggie combinations is succotash – possibly because I’m one of the few people on the planet who truly loves lima beans. Other than perhaps the fictional Camilla Cream, from David Shannon’s inspired children’s picture book “A Bad Case of Stripes”. My own kids loved that book, as did my students.
I’m not sure the love of the book translated into a love of lima beans, however… But I digress.
I came across a fascinating article last week by Gail Monahan at The Wall Street Journal and learned that succotash is actually a Narragansett-derived word for a corn-and-bean staple adopted by early English settlers soon after their Plymouth Rock arrival. Oh how I love the things I discover using Google…
Yet another friend gave me garden goodies yesterday – this time it was a few ears of fresh sweet corn. So I set off to the market to find a few additional elements…
While I do think lima beans are divine, the green beans (actually slim haricots verts) look so fabulous this time of year I thought they should take a turn in my succotash… paired with a fresh red bell pepper. This summer in Virginia, we’re having glorious crisp weather (unlike our typical 100 degree with 100 percent humidity), so I decided to fire up the oven and quickly roast the veggies.
The resulting dish was super simple, but delicious. The only seasonings were lemon and olive oil and a bit of salt and pepper… summer cooking at it’s best.
Apologies to Camilla Cream and my beloved lima beans… I promise, I’ll feature you some other day.
Oven Roasted Summer Succotash
- 1 pound green beans, ends snapped off
- 1 red bell pepper, chopped into thin 1-inch strips
- 3 ears of corn
- 1 – 2 tablespoons olive oil
- 1 – 2 tablespoons lemon juice
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees.
Line a cookie sheet with a piece of parchment paper. Place the green beans and red peppers on the parchment. Drizzle with the lemon juice, olive oil, dust with salt and pepper to taste. Toss the veggies so they are all evenly coated. Place in the oven. At the same time, place the unhusked corn into the oven, on the rack below.
After 15 minutes, remove the beans and peppers. Leave the corn in for an additional 15 minutes. Remove the corn from the oven, cool for a few minutes, then husk it and cut the corn away from the cob. Toss the corn with the beans and peppers, and serve.