recipe by Peter Slipper, FGHG Acupuncturist

Check out the delicious BBQ vegetable succotash Pete has been cooking up this  this summer!

Pete’s secret to make this popular dish even more delicious is the light char he puts on the veggies with the BBQ before putting the dish together.

He loves throwing something other than meat on the BBQ and sees this as a wonderful way to trick yourself into eating a big helping of veggies.

This dish is so tasty, Pete says he always makes enough for leftovers but sadly, there’s never any left!.

grilled veggiesOften described as “Summer in a bowl”, succotash is an American dish that usually consists of sweetcorn with some type of beans or peas, tomatoes and other veggies, flavoured with basil, jalapeno, salt, pepper and lemon juice.

We highly recommend you make it from those succulent heirloom tomatoes and other seasonal veg that you can find at farmer’s markets at the moment.

It perfectly accompanies grilled chicken, fish or beef. Or you can simply pop a poached egg or some BBQ tofu on top.

  • 1 red capsicum
  • 2 ears corn
  • 2 medium zucchinis, cut lengthwise and then in half
  • 1 medium fennel bulb, cut into 1cm slices
  • 1 bunch of fresh asparagus spears
  • olive oil
  • salt and pepper
  • 1 tablespoon of butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 medium tomatoes, chopped into large chunks or 1 punnet of cherry tomatoes, halved
  • 1 cup of shelled peas (fresh or frozen)
  • 2 tablespoons lemon (or lime) juice, or to taste
  • 1/4 cup chopped fresh basil (you could also use coriander)
  • 1-2 tablespoons of pickled jalapenos
  • parmesan cheese, to taste


  1. Cut capsicum in half and barbeque skin-side down, directly over flames until skin is blackened. Once cool, remove skin and seeds and chop into strips.
  2. Barbeque corn until lightly charred and almost cooked through. Once cool cut corn off the cob with a sharp knife.
  3. Drizzle olive oil on zuchinnis, fennel and asparagus, season with salt and pepper and barbeque until lightly charred and softened. Chop into large, bite-sized pieces.
  4. Add onion to frypan with butter and soften over medium heat (about 5-10mins).
  5. Add garlic to onion and cook 1 minute further.
  6. Stir in corn and tomatoes and cook, stirring, until tomatoes are tender, about 7 minutes.
  7. Add charred veggies, jalapenos and peas, cooking until all veggies are warmed through.
  8. Stir in lemon juice, basil, and salt and pepper to taste.
  9. Grate parmesan cheese over top and enjoy!



Peter Slipper is an experienced and highly regarded Acupuncturist and Chinese Herbal Medicine practitioner. He has been practicing at Fertile Ground Health Group for over 10 years where he specialises in fertility, IVF support, pregnancy and hormonal conditions. Pete also enjoys treating immune, digestive and metabolic issues.