Three Sisters Summer Vegetables
This “Three Sisters Summer Vegetables” dish roasts squash (or zucchini/chayote) with scallions in very hot oven fire for caramelized edges, then tosses in fresh corn kernels, beans, and parsley, keeping every flavor bright and sweet. It’s simple and versatile—delicious hot, warm, or even cold, and excellent for making use of summer’s bountiful produce.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium zucchini or 2 chayote
- 2 green onions, chopped
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 ears fresh corn, shucked
- 1 cup fresh or frozen edamame or lima beans
- 1/4 cup parsley
Instructions
- 1
Preheat oven to 500 degrees Farenheit. Place a large cast iron pan or roasting tray or cookie sheet in the oven to warm.
- 2
Peel chayote or other squash if the skin is thick. Cut in half lengthwise, then scoop out seeds if necessary. Cut into 1 inch cubes.
- 3
Toss the cubed squash with the olive oil, salt, pepper and chopped scallions
- 4
Carefully pour into the hot baking pan. Roast until just tender, about 10 minutes. Check to see if the pieces have started to brown. When they are just beginning to brown, remove them.
- 5
Shuck the corn. Stand it up on end on a cutting board and with a sharp knife slice down to separate the kernels fro the cob.
- 6
Remove from the oven carefully and set on a heat-proof surface. Immediately add the shucked corn kernels, beans and parsley. Stir well. Taste for salt and pepper. Serve hot, warm or cold.