Roasted Succotash
Buttery Grits
Ingredients
- 1 (16-oz) pkg frozen baby lima beans, thawed
- 2 cups frozen yellow corn kernels, thawed
- 2 cups frozen cut okra, thawed
- 1 orange bell pepper, chopped
- 2½ Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- 1 onion, chopped
- 1 (15.5-oz) can black-eyed peas, drained and rinsed
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- ¼ cup vegetable broth
- ¼ cup pickled sliced jalapeños (optional)
Instructions
- Preheat oven to 450°F. Combine lima beans, corn, okra, and bell pepper in a large bowl. Add 1½ Tbsp oil, salt, and pepper; toss.
- Arrange vegetables in a single layer over 2 large rimmed baking sheets coated with cooking spray; bake 20 minutes, stirring twice.
- Meanwhile, sauté onion in 1 Tbsp hot oil in a Dutch oven over medium-high heat 5 minutes or until tender.
- Stir in lima beans mixture, peas, tomatoes, and broth; bring to a simmer. Reduce heat, and cook, covered, 10 minutes or until mixture is slightly thickened, stirring occasionally. Serve over Buttery Grits. Top with sliced jalapeños, if using.
Side Dish Ingredients
- 2 cups quick-cooking grits
- 2 Tbsp vegan butter
- 2 Tbsp nutritional yeast
Side Dish Instructions
- Cook grits according to package directions; stir in butter and nutritional yeast until blended.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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