Preheat the oven to 375° F. Toss the red onion and corn kernels in a large mixing bowl with 1 Tbsp of olive oil and season with salt and pepper. Spread onions and corn on a sheet pan lined with parchment paper and roast for 10-15 minutes.
Set a small pot of water on the stove, bring to a boil, and add the green beans to the pot. Allow to cook for 1 minute. Remove beans from the boiling water, pouring into a strainer. Immediately place strainer into a bowl of ice water and allow beans to cool. Drain.
Remove onions and corn from the oven and allow to cool.
Chop the zucchini into bite-sized pieces and toss in a large mixing bowl with 1/2 tsp of salt. Allow to sit for 5-7 minutes to remove excess moisture.
To finish, add the cooked onions, roasted corn, blanched green beans, and zucchini into a large mixing bowl. Drizzle in remaining olive oil, red wine vinegar, and lemon juice. Sprinkle the sliced basil over top and season with salt and pepper to taste.
Enjoy!

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Mobile Teaching Kitchen

Summer Succotash

Preheat the oven to 375° F. Toss the red onion and corn kernels in a large mixing bowl with 1 Tbsp of olive oil and season with salt and pepper. Spread onions and corn on a sheet pan lined with parchment paper and roast for 10-15 minutes.
Set a small pot of water on the stove, bring to a boil, and add the green beans to the pot. Allow to cook for 1 minute. Remove beans from the boiling water, pouring into a strainer. Immediately place strainer into a bowl of ice water and allow beans to cool. Drain.
Remove onions and corn from the oven and allow to cool.
Chop the zucchini into bite-sized pieces and toss in a large mixing bowl with 1/2 tsp of salt. Allow to sit for 5-7 minutes to remove excess moisture.
To finish, add the cooked onions, roasted corn, blanched green beans, and zucchini into a large mixing bowl. Drizzle in remaining olive oil, red wine vinegar, and lemon juice. Sprinkle the sliced basil over top and season with salt and pepper to taste.
Enjoy!