Summer Harvest Succotash

PAIR WITH: CASA SILVA SAUVIGNON GRIS

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INGREDIENTS:

• 4 ears corn, husked

• 1 tablespoon olive oil

• ¼ cup diced red onion

• 1 cup diced mixed bell peppers

• 2 cups small pattypan squash, quartered

• 8 baby zucchini, chopped into ½-inch pieces

• 1 cup cooked or canned navy beans

• 1 clove garlic, minced

• 2 cups cherry tomatoes, sliced in half, mix of colors if possible

• 2 scallions, sliced into thin rounds

• 1 teaspoon smoked paprika

• Juice of 1 lime

• 1 cup fresh basil leaves, thinly sliced

• 2 tablespoons chopped fresh chives

• Sea salt and freshly ground black pepper

Directions:

Slice the corn kernels off the cobs into a large bowl and set aside.  Heat the olive oil in a large skillet over medium heat.  Add the onion and red pepper and cook until soft.  Add the squash and zucchini and season with a little salt and pepper.  Cook for about 5 minutes and then stir in the navy beans and sauté a minute longer.  Add the corn and garlic and sauté for another minute.  Stir in tomatoes, scallions and paprika.  Cook a few minutes longer to combine flavors.  Remove pan from heat and stir in the lime juice, basil and chives; season once more with salt and pepper.  Serve warm or room temperature with Casa Silva Sauvignon Gris.

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