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Thursday, July 5, 2018

Summer Vegetable Medley {a twist on succotash}

A medley of summer vegetables that are a perfectly hearty side dish but without a lot of fuss. Let the veggies themselves shine in this succotash like dish.

close up of veggies and beans on plate

     Fresh summer vegetables come together for this simple and healthy side dish. It can be easily adapted to include your favorite veggies or what you happen to have on hand. It is filling, flavorful and perfect with almost any entree.

     During the winter we tend to eat a lot of the same vegetables over and over. We have our favorite frozen veggies and we just eat them on repeat.

      We do it mostly because we know we should have our veggies, but to be honest buying and fixing the same few things over and over is dull. It's just hard to get inspired to break the routine and do anything else.

enameled dutch oven filled with mixed veggies and chickpeas

    During the summer, that isn't an issue. Getting our recommended servings of vegetables is much easier when fresh produce is flowing through the door! Sometimes we have so much it is hard to keep up!

    We are still getting loads of greens from our CSA. Plus we are getting zucchini and summer squash in our boxes plus more zucchini and patty pan squashes from my brother. So I have taken it as a personal challenge to keep it all interesting as we eat our weight in vegetables each week.

close up of pot of vegetable mixture

    For some reason I have had my mind on succotash recently. I don't know why as slimy canned lima beans have forever made me believe I don't like them.

    I found that to be untrue a few years back when I tried some my late "aunt" Sandra fixed at Thanksgiving, but the perception still lingers. So I thought it would be fun to switch up that idea using an assortment of the veggies we had on hand and our favorite chickpeas.

veggie medley served

     Greens are not generally a part of succotash, but we had a beautiful bunch of rainbow chard and I just couldn't help wilting it in. The results were delicious!

    We served ours alongside some chipotle lime chicken breasts. It was a flavorful meal and we all ate our fill.

   I purposely made a ton of vegetable medley so I could take the rest for lunch during the week. What a healthy and filling way to get over the hump and finish out the work day!

   What are your favorite ways to use up a ton of summer veggies?

As always: If you make this recipe–or any CWC recipes–let me know what you think by leaving a comment below. And post a pic on Instagram or Pinterest too—tag @carleecooks so I can see!  For more recipes and fun, like us on Facebook and follow along on Pinterest!

vegetable side dish, summer vegetables, succotash
side dish
Yield: 12 Servings
Summer Vegetable Medley {a twist on succotash}

Summer Vegetable Medley {a twist on succotash}

A medley of summer vegetables that are a perfectly hearty side dish but without a lot of fuss. Let the veggies themselves shine in this succotash like dish.
Prep time: 10 MCook time: 20 MTotal time: 30 M


  • 2 Tablespoons butter
  • 2 cloves garlic, finely minced
  • 1 small onion, diced
  • 2-3 small zucchini and/or yellow summer squash, sliced
  • 1 fennel bulb, sliced
  • 2 15 ounce cans chickpeas, drained
  • 2 cups corn
  • 1 bunch Swiss chard, chopped
  • optional: 1 teaspoon of fresh thyme


  1. In a large skillet or dutch oven, melt the butter over medium heat. Add the onion and garlic and season with salt and pepper. Cook until the garlic is fragrant and the onions begin to get translucent.
  2. Add the zucchini and fennel. Cook, stirring frequently until they are tender-crisp.
  3. Add the chickpeas and corn and cook for 2-3 more minutes or until warmed through.
  4. Stir in the chard and cover, cooking until the chard is wilted. Stir in fresh thyme if using and season with salt and pepper to taste.
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  1. Hi Carlee, what I thought were melon plants (I rescued them from the compost heap) turn out to be butternut squash, which I will admit I was a little disappointed about as I just don't want butternut squash in summer. It's all about salads here in summer and trying not to put the oven on! A dish like this would be agood way of using the squash and a change from a salad... The other week I put a kilo of chickpeas onto cook in the slowcooker, they do freeze nicely for salads. I left them for too longand we ended up with a kilo of hummous!... Anyone for hummous?


  2. We were just talking about succotash, I think I like your version best!

    1. I have just come on to succotash in the last few years, now I think it's delicious. This was a fun way to nod to it using what I had on hand!

  3. I know I could eat this as a main course. But it sounds like a great side dish with the chicken. This recipe is sure to become a favorite.

    1. I could too! I brought leftovers to lunch for work and was perfectly happy!

  4. What a great summertime dish of goodness! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

  5. We do love vegetables and this looks like the perfect vegetable dish. I love chickpeas!

  6. I love summer vegetables! This looks perfect to have with dinner any night. PINNED!

    1. Me too and luckily we have our fill this year :-)

  7. What a delicious side for summer! Thank you so much for sharing with us at the Whimsical Wednesdays Link Party Carlee!

  8. Delicious! I love chickpeas, and adding them to this veggie medley sounds sooo good!

    1. Me too, they are one of my favorite beans! Thank you!

  9. I;m bursting with summer squash right now, and the farmers market has such great options like the swiss chard that I can't find fresh at the grocery store! Perfect for our Farmers Market Recipe Collection for Celebrate 365 Blog Party!

    1. It is a great way to use up what is in season. Thank you!


Thank you so much for taking the time to read and comment. I love reading your ideas!