Grilled Zucchini and Corn Succotash | Paula Deen

Ingredients

• 3 (small), sliced lengthwise, 1/2-inch thick zucchini
• 4 ears shucked corn
• 3 cups chopped red heirloom tomatoes
• 1 package thawed and drained frozen lima beans
• 1 medium cut into 1/2-inch slices vidalia onion
• 1 tablespoon extra virgin olive oil
• 1/4 cup queso fresco