Late Summer Succotash with Barley and Poached Eggs

olive oil

garlic clove, finely chopped

small or 1/2 large zucchini or summer squash, diced

small to medium fresh or frozen and thawed okra pods, tops and tails trims, cut into 1/4" rounds

Crimini (baby bella) or white button mushrooms, quartered, or halved if small

roasted or raw red bell pepper, seeds removed, diced

cooked acorn or butternut squash cubes, optional (or sweet potato)

to 3/4 cup cooked barley (*see HGN Notes for cooking method)

large eggs

white vinegar

large handful fresh chives, minced, for finishing

to 10 fresh basil leaves, thinly sliced (chiffonade)

sumac, for finishing

extra virgin olive oil, for finishing