1. Preheat grill to medium-high.
2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.
Shopping Tip: Hominy is white or yellow corn that's been treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets”near the beans”or at Latin markets.
Per Single Serving / Serves 6 Total
- Calories 251 14%
- Calories from fat 54
- Total Fat 6gm
- Saturated Fat 0gm 9%
- Monounsaturated Fat 3gm 23%
- Sodium 559mg
- Total Carbohydrates 42gm 9%
- Fiber 9gm
- Protein 10gm
- Cholesterol 0mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.