Lunch: Summer Succotash Gratin

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping.

This recipe includes superfoods such as:

Basil

Health benefits of Summer Succotash Gratin

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. unsalted butter
1/4 c. extra-virgin olive oil
1 small white onion
3 clove garlic
1 large red bell pepper
3 c. fresh corn kernels
1/2 lb. green beans
3 c. cooked fava beans or frozen baby lima beans
1 tsp. Aleppo pepper
salt
Freshly ground black pepper
1/2 c. vegetable stock
2 tbsp. basil
2 tbsp. chives
1 c. heavy cream
2 large eggs
3/4 c. panko bread crumbs
4 oz. Gruyère cheese

Instructions

Preheat the oven to 425 degrees F and position a rack in the center. In a large, deep skillet, melt the butter in 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the bell pepper, corn, green beans, fava beans, and Aleppo, season with salt and black pepper and cook, stirring, until the beans are crisp-tender, 3 minutes. Add the stock and simmer until evaporated, about 3 minutes.
Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.
In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil. Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.
Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden. Let the gratin stand for 10 minutes, then serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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