Indian Summer Succotash

• 2 Tbs. olive oil
• 6 shallots, halved through root end
• 1/2 sweet potato, peeled and cubed (1 cup)
• 2 1/2 Tbs. lemon juice, divided
• 2 small zucchini, cut into 3/4-inch pieces
• 1 clove garlic, minced (1 tsp.)
• 1 cup fresh or frozen corn kernels
• 1 cup grape tomatoes
• 3 Tbs. coarsely chopped fresh mint

1. Heat oil in large nonstick skillet over medium heat.
2. Place shallots cut side down in skillet, and add sweet potato.
3. Sprinkle with 1 Tbs.
4. lemon juice and 2 Tbs.
5. water.
6. Cover, and cook 4 minutes.
7. Add zucchini, garlic, and 1 Tbs.
8. more water.
9. Cover, and cook 6 minutes, or until vegetables are tender.
10. Add corn, tomatoes, and 1 Tbs.
11. lemon juice.
12. Cook, uncovered, 3 minutes, or until juices thicken.
13. Stir in mint and remaining 1/2 Tbs.
14. lemon juice, and season with salt and pepper, if desired.

olive oil, shallots, sweet potato, lemon juice, zucchini, clove garlic, corn, grape tomatoes, fresh mint

Taken from www.vegetariantimes.com/recipe/indian-summer-succotash/ (may not work)