Grilled Corn, Zucchini & Redskin Succotash
Ingredients
| 1/2 Cup | okra, sliced 1/2-inch thick | | 1 Cup | zucchini, diced into 1/2-inch cubes |
| 1 Cup | fresh corn kernels |
| 2 | medium redskin potatoes, quartered and boiled until tender (approx. 1 cup) |
| 2 Tablespoon | Market District Chardonnay shallot finishing butter |
| to taste | Kosher or sea salt |
| to taste | Fresh cracked black pepper |
Directions
Preheat oven to 350ºF. Add all vegetables to the center of a 12" x 20" piece of aluminum foil. Season with salt and pepper then top with 4 dots of Chardonnay shallot finishing butter. Fold in the longer sides of the foil so they slightly overlap in the middle.Then fold the other sides in just enough to seal, forming the package as flat as possible to help with cooking. Bake or grill for 15-20 minutes or until the vegetables are tender.