Grilled Summer Veggie Succotash

Ingredients

• 4  bacon 
• 2 tablespoons balsamic vinegar 
• 1 tablespoon butter 
• 2  ears corn fresh
• 0.3 teaspoon garlic powder 
• 10 ounce grape tomatoes 
• 0.3 teaspoon lemon pepper 
• 1 cup lima beans *soaked overnight cooked
• 2 tablespoons olive oil 
• 1 small onion red sliced
• 0.5 teaspoon salt 
• 2 small zucchini cut in half lengthwise ( 16 ounces total)

Equipment

• bowl
• sauce pan
• grill

Directions

1. Preheat grill to medium-high heat (350 to 400). Melt butter in a small saucepan; stir in oil.
2. Brush corn, zucchini, and onion with half the oil-butter mixture, and place on greased grill grate.
3. Place bacon strips off to the side on grate.
4. Grill corn 8 to 10 minutes, onion 8 minutes, and zucchini 5 to 7 minutes, turning and basting all vegetables several times; remove vegetables as they are done. Grill bacon about 5 minutes on each side.
5. Remove bacon, and set aside with vegetables until cool enough to handle.
6. Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture.
7. Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add to bowl. Stir in tomatoes and lima beans.
8. Stir together vinegar and next 3 ingredients.
9. Pour over succotash; toss well.