INGREDIENTS
1 ear fresh corn, husked
1 tablespoon (15 mL) coconut oil
½ cup (125 mL) chopped red onion
½ cup (125 mL) diced red bell pepper
12 small pattypan squash, sliced in half or quartered (about 1½ cups/375 mL)
6 baby zucchini, chopped into ½-inch (1-cm) pieces (about 1½ cups/375 mL)
½ cup (125 mL) cooked chickpeas, drained and rinsed
2 garlic cloves, minced
1 cup (250 mL) cherry tomatoes, sliced in half
1 scallion, diced
½ teaspoon (2 mL) smoked paprika
1 tablespoon (15 mL) fresh lemon juice
Fresh basil
Sea salt and freshly ground black pepper
DIRECTIONS
Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corncob. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the onion and a pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the bell pepper and continue to cook for 2 more minutes, stirring occasionally.
Add the squash and zucchini, cut side down (as best you can), and another pinch of salt and pepper and cook for 5 minutes without moving them so they brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in the corn, corn juices, and garlic and cook for 1 minute.
Add the cherry tomatoes, scallion, and smoked paprika. Stir and cook 2 to 3 more minutes.
Turn off the heat and stir in the lemon juice and basil. Season to taste.
SERVES: 4AS A SIDE
VEGAN
GLUTEN-FREE