Succotash

One of my favorite side dishes to make is succotash, a mix of various veggies cut into equal size pieces and sautéed with spices. The prep work is more time consuming than the cooking time, since you have to chop the veggies, but it's not a big deal. I serve this alongside stead, chicken and especially shrimp. The last time I made it, we had Bulgogi, which are Korean BBQ short ribs.

1 zucchini
½ cup corn kernels
1 red bell pepper
½ onion
2 garlic cloves
½ tsp dried thyme
½ tsp ground coriander
¼ tsp ground cumin
½ tsp salt
Pinch of pepper
1 tbsp olive oil

Serves 2

Dice the onion, pepper and zucchini into the same size pieces as the corn kernels. Heat half the oil, add the onion and peppers and half the salt. Sauté over medium-low heat for five minutes until soft, then remove the veggies to a bowl. Add the remaining oil, sauté the garlic for a few seconds and add the zucchini. Sauté for a few minutes until soft and add the cooked onion and pepper back to the pan. Add the corn, coriander, cumin, thyme and remaining salt and pepper and cook for a few minutes until all the flavors combine.