Summer spicy roasted succatosh with tarragon. I love using fresh corn, shaved right off the ear to make a seasonal succotash. Served with roasted salmon, it's a light but satisfying meal that says summer is here! Giada De Laurentii's quick and easy pan-roasted salmon with summery orzo succotash makes the most of farm fresh produce.

Serve with the remaining tomato fondue on the side. Spicy Summer Squash Succotash. by: Sodium Girl. Get your grill burning (or if you don't have a grill, turn on your oven - you can roast the corn, pepper, and tomatillo in there to achieve a similar smokey flavor). You can cook Summer spicy roasted succatosh with tarragon using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Summer spicy roasted succatosh with tarragon

Prepare 3 of yellow squash diced.
You need 3 of zucchini diced.
Prepare 5-6 of fresh jalepeno diced.
You need of Red bell diced.
Prepare 1/3 cup of fresh minced tarragon.
It's 1/4 cup of fresh minced garlic.
It's of Evo.
Prepare of Salt and pepper.

You can't get more "Southern" than succotash. This recipe comes from my mother, who was a fantastic cook. This dish made her famous at least with everyone who ever tasted it. Succotash Recipe photo by Taste of Home.

Summer spicy roasted succatosh with tarragon step by step

Add all ingredient to a bowl.
Toss with evo, tarragon and garlic and season to taste..
Preheat oven to 500, add veggies to a sheet pan and roast about 15 to 20 minutes.

Serve scallops over a beautiful bed of corn and edamame succotash. Top evenly with scallops; serve immediately. Succotash is one of those quintessential southern sides. But it sometimes gets a bad rap and it does have a tendency to be a bland, flavorless mix of veggies. Corn and lima beans are the two primary ingredients in succotash, the supporting players vary from recipe to recipe.