Eating Well: Black Bean & Hominy Succotash With Barbecued Portobello Mushrooms

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)

Http://eatingwell.com/recipes/bbq_mushrooms_succotash.html

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