Skillet-on-the-Grill Sautéed Hominy
- Total Time
Feel free to use any fresh, colorful vegetables in this recipe.
extra virgin olive oil2 Tbsp
uncooked red onion(s)1 medium, thinly sliced
garlic clove(s)3 medium clove(s), minced
uncooked zucchini1 medium, finely diced
summer squash1 medium, finely diced
uncooked bell pepper(s)1 item(s), medium, red, seeds and ribs discarded, finely diced
ground cumin1 ½ tsp
kosher salt2 tsp
canned hominy30 oz, rinsed and drained
lime zest2 tsp
fresh lime juice2 Tbsp
- Set a large cast-iron skillet on a grill (or stovetop), then turn the heat to high. When the pan is hot, add oil and onion; cook, stirring a few times, until onion begins to soften and brown in spots, 2 minutes.
- Add garlic, zucchini, squash, pepper, cumin and salt; cook, stirring, until vegetables are softened and browned in spots, 10 minutes. Add hominy; cook, stirring, just to warm hominy, 2 minutes.
- Remove skillet from heat and stir in lime zest and juice; serve immediately.
- Serving size: 3/4 c