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Ingredients

• 2 tablespoons  canola oil
• 6   large portobello mushroom caps, gills removed (see Tip)
• 1   medium zucchini, cut in half lengthwise
• 1   small red bell pepper, cut into quarters
• 2 ears of  corn, husked
• 1/4 cup  cider vinegar
• 2 teaspoons  light brown sugar
• 1 teaspoon  smoked or hot paprika
• 3/4 teaspoon  salt, divided
• 1 15-ounce can  black beans, rinsed
• 1 15-ounce can  hominy, (see Shopping Tip), rinsed
• 1 10-ounce package  frozen baby lima beans, cooked according to package directions
• 6 teaspoons  prepared barbecue sauce
• 6 teaspoons  toasted salted pepitas, (optional)

Description

Here Smoky-flavored Grilled Mushrooms Are Served Over A Black-bean-and-hominy Succotash. Serve With: Cornbread And An Avocado-and-tomato Salad.

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