Indian summer Succotash

Indian Summer Succotash
2 Tbsp EVOO
6 Shallots, halved through root end
1/2 sweet potato, peeled and cubed (1cup)
2 1/2 Tbsp lemon juice, divided
2 Zuchinni, cut into 1/4 inch pieces
1 clove garlic, minced (1tsp)
1 cup fresh or frozen corn kernels
1 cup grape tomatoes
Parsely to taste
(the recipe calls for 3 Tbsp coarsely chopped fresh mint rather than parsely, but I tried it and it didn't taste very good to me at all so I cut this out of my recipe)

1) Heat oil in large non-stick skillet over medium heat.  Place shallots cut side down in skillet, and add sweet potato.  Sprinkle with 1 Tbsp lemon juice and 2 Tbsp water.  Cover and cook 4 minutes.  Add zucchini, garlic and 1 Tbsp more water.  Cover and cook 6 minutes or until vegetables are tender.

2)  Add corn, tomatoes and 1 Tbsp lemon juice.  Cook, uncovered, 3 minutes, or until juices thicken.  Stir in parsely and remaining 1/2 Tbsp lemon juice, and season with salt & pepper if desired.

Tweaked from Vegetarian Times September 2012 page 73

NOTE:  I only used a 1/2 cap full of lemon juice, I added Braggs Aminos and more water!  darn Citric Acid allergies!!!