Presents

"Succotash with Grilled Corn and Squash"

Recipe Source: October 1999 Issue of the Canadian Living Magazine Vegetables Barbecue Recipes Recipe File Serving Size: Makes 8 servings

Amount Ingredient 3 corn cobs 1 small butternut squash (1 pound), sliced 1 tablespoons olive oil 2 cloves garlic, minced 1 onion, finely chopped 1 roasted sweet red pepper, peeled and finely chopped 2 cups frozen lima beans 1/2 cup vegetable or chicken stock (or water) 3 green onions, chopped 1/4 teaspoon each salt and pepper

Preparation Instructions:

Place corn directly on greased grill over medium high heat (or under broiler or in grill pan); close lid and cook for about 8 minutes or until some of the kernels are browned. Let cool.

Peel squash and cut crosswise into 3/4 inch thick slices. Place slices directly on grill (or under broiler or in grill pan); close lid and cook for about 5 minutes per side or until browned. Let cool.

Cut squash into chunks. Cut cobs in half crosswise; holding each cut side up, slice off kernels from top to bottom.

In large skillet, heat oil over medium heat; cook garlic and onion for about 5 minutes or until softened. Stir in red pepper and lima beans. Pour in stock; cook, stirring for 5 minutes.

Add corn and squash; cook, stirring for 3 minutes. Stir in green onions, salt and pepper . Makes 8 servings.

Per serving: about 128 calories; 5 g protein; 2 g fat; 25 g carbohydrates; 5 g fibre; 0 mg cholesterol; 135 mg sodium.

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