Succotash Recipe
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 2 cups cherry tomatoes (or grape tomatoes, or yellow pear tomatoes)
- 2 cups corn (fresh or frozen)
- 2 cups edamame (or lima beans)
- one red onion, sliced into ½ inch wedges
- 2 ½ tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried oregano or dried thyme
- ½ teaspoon cumin
- ½ teaspoon fresh black pepper
- ¼ cup fresh basil leaves, torn
- pinch red pepper flakes or Aleppo chili flakes
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Preparation
Step 1
Preheat oven to 400F
Step 2
Place tomatoes, corn, edamame, red onion, olive oil in a large bowl and toss well.
Step 3
Sprinkle in salt, paprika garlic powder, dried oregano, cumin and black pepper and toss again to combine.
Step 4
Spread out on a parchment-lined sheet pan in a mostly single layer (use two pans if need be).
Step 5
* If making the crispy tofu
Step 6
, add this to the same bowl, following the directions in the notes below (to bake at the same time).
Step 7
Place succotash on the middle rack (tofu on the top rack) and bake for 15 minutes. Stir, and continue baking until tomatoes collapse and onions begin to brown on the edges, 5-15 more minutes.
Step 8
Stir in half the basil.
Step 9
If serving as a side dish, place it in a serving dish and sprinkle it with remaining basil leaves, or divide the succotash among 4 bowls, topping it with baked tofu.
Step 10
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