Charred Summer Vegetables + Giveaway

Charred Summer Vegetables are all the things for your face.

Charred Summer Vegetables @LodgeCastIron

Indecision. It makes us want everything. It makes us buy four pairs of cowboy boots because ish, we only live once and money’s only a fallacy (until it’s not).

It makes us wish we had a second set of arms so that we can nurse our wine, beer, coffee, and kombucha all at the same time.

It makes us spontaneously decide before walking out the door that the 7 different clothing patterns we’re wearing really do match and by no means do we look like angsty 8th graders who are endeavoring to be walking demonstrations of what’s wrong with our consumerist culture.

Indecision. Making tweens out of good people.

Lucky for us, there is such thing as food and skillets. We can live out our indecisive desire for a mish mash, hodgepodge, color and flavor lollapalooza in the most adult-like of ways.  We can be grown up instead of living out our indecision in the nearest self-serve frozen yogurt shop/Boot Barn.

Charred Summer Vegetables @LodgeCastIron

A little this, a little that, a little variety for our for our face.

Indecision. Sometimes it pans out.

Recently, I’ve wanted to make a hodgepodge of fresh summer vegetables that I could add to any and all things. So I found this recipe for Charred Summer Vegetables on Cooking Light.com and it was exactly what I was looking for.

I scaled down the amount of vegetables, added a couple of tricks, and ended up with a huge amount of tasty summer veg. I then added the veggies to everything I ate. I made a frittata with them, used them as salsa, made a legit burrito out of them, and spoon fed them to myself between meals.

Charred Summer Vegetables @LodgeCastIron

You may have noticed I cook a lot in a cast iron skillet. I simply love the crispy char it gives meat and the speed at which it cooks vegetables. Lodge recently sent me a 10-inch seasoned steel skillet, which I fell hopelessly in love with. It’s made out of 12-guage carbon steel and is pre-seasoned with soy oil. PRE-SEASONED? Glorious day!

Charred Summer Vegetables @LodgeCastIron

Are you just crushing on this handsome skillet? You get to try out one out, too! Lodge is generously giving away one 10-inch seasoned steel skillet to one lucky reader. Simply enter the giveaway below using rafflecopter, and you’re in the running.

a Rafflecopter giveaway

The giveaway ends Tuesday, August 26 at 12:00am and the winner will be notified by me through email. The winner will have 24 hours to respond before a new winner is chosen.

Good luck and may all the seasoned steel be with you.

Charred Summer Vegetables @LodgeCastIron

Charred Summer Vegetables + Giveaway

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Julia
Print

Ingredients

  • 2 tablespoons grapeseed or olive oil
  • 2 large shallots finely chopped
  • 1 red bell pepper chopped
  • 2 cups green beans trimmed and chopped
  • 2 ears corn kernels removed
  • 1 zucchini squash chopped
  • 1 yellow squash chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil
  • ¼ teaspoon salt or to taste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Instructions

  1. In a 10-inch cast iron skillet, heat the oil to medium and add the chopped shallots and bell pepper. Sauté 2 to 3 minutes until very fragrant, then add the green beans and corn kernels. Continue sautéing until shallots and bell pepper are softened, about 5 minutes.
  2. Add the zucchini, yellow squash, ground cumin, dried basil, and salt and stir well to incorporate. Cover, and cook an additional 5 minutes, or until vegetables have reached desired level of doneness.
  3. Remove skillet from heat, stir in the lemon juice and parsley and serve.

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Comments

  1. Shannon

    My family always makes a “popple” in skillets, including mushrooms, potatoes, veggies, and fresh tomatoes on top. We can even make it while we’re camping! SO good.

    Reply
  2. Genna

    If I really have to choose just one favorite, I have to go with a classic skillet cornbread. Sometimes classic, sometimes honey jalepeño.

    Reply
  3. Kay Garrett

    It would have to be the old fashioned – the kind Momma made – cornbread. Love it any time with anything.

    Reply
  4. CL Smith

    Blackened Fish, or Jambalaya. My Mom has a cast iron skillet that was passed to her by her Mother. It has been seasoning for over 50 years!

    Reply
  5. Sary Chao

    Pot roast. Sear on all sides, add veggies, beef stock, Worchestshire, salt, pepper, and whole garlic clove, cover with foil, and place it in the oven!

    Reply
  6. Lindsay C

    I love making frittatas in cast iron skillets! Although, I have to admit, my mother always made the best frittatas. 🙂 One day…

    Reply
  7. Isadora

    I hear ya about the indecision! I have an entire closet filled with shoe duplicates in different colors because of my indecision. I can think of a million things I would want to make in this skillet, but the main reason I’ve been wanting a cast iron skillet these days is so that I can make a summer veggie frittata 🙂

    Reply
  8. Monet

    I love my cast iron skillet! Couldn’t live without it! And I love these gorgeous charred veggies. What a wonderful way to celebrate the end of summer!

    Reply
  9. Lauren

    I will be pinning this recipe. Looks great. 🙂

    My favorite thing to cook in a cast iron skillet is artisan bread. Add some basil, some orange zest… So good.

    Reply
  10. Denise Fedor

    I used to make a Pineapple upsidedown cake in a cast iron pan. Have not found a good sounding gluten free one yet, but I am still looking!

    Reply
  11. Francesca

    I’ve been seeing so many amaze-balls things made in a skillet lately… from savories to SWEETS? Which amazes me. First up, I’d try my hand at The Baker Chick’s giant skillet cinnamon roll. Then (your) veggies, cause I prioritize like that.

    Reply
  12. Kristen Lancia

    I don’t have a skillet of my own, but when I lived at my parent’s house I loved using theirs for breakfast yums…home fries, pancakes, omelets, frittatas. Wow, I really need a skillet now. I’ll still be making this recipe in my boring old saute pan though!

    Reply
  13. Rebecca

    I love my cast iron for easy browning of any veggies! but it also makes for a super tasty (and crispy) mac and cheese!

    Reply
  14. Desiree White

    I am wondering, is the steel lighter than cast iron? I have a flat top stove (Gag -I KNOW – and it was MY idea too!) and the cast iron is so heavy I don’t like to use it on my glass top for fear of me dropping it and cracking the stove top.

    Reply
    1. Julia Post author

      Hi Desiree! I just compared my cast iron with the seasoned steel, and the seasoned steel feels slightly lighter than the cast iron! Still heavier than a standard skillet, but it might do okay on your stove top 🙂

      Reply
  15. Andrea Rust

    I’ve never really used a cast iron skillet before. I helped make cornbread in one once and it was fantastic. I’d love to own one!

    Reply
  16. Michelle

    I love doing a ‘Fridge Surprise’ in my skillet- you know the one, create with what you got & cross your fingers! I don’t have a steel skillet however am excited at the thought that I may have one soon 🙂

    Reply
  17. Marcia

    I would love to own this skillet – It’s been many years since I’ve cooked on one! First thing I would make is a nice fritatta!

    Reply
  18. gloria patterson

    what a great idea I did corn and tomatos in the skillet tonight but never though of adding other vegs………………. farmers market here I come

    Reply
  19. Rose

    My mother used her perfectly seasoned cast iron skillet every day, but I’ve never had one. Love that it can go in the oven. Or even on the grill.

    Reply
  20. Bonnie Lamkins

    I use my Lodge Castiron every day. One of my favorite dishes is a “recipe” I learned from my Gramma. Saute onion, garlic, zucchini, yellow squash & fresh corn in butter over med high heat. Delish for any meal!

    Reply
  21. Genevieve

    My favorite thing to make is good ‘ol cornbread, but I use mine for everything. I have 2 cast-iron skillets that date back to about 75 yrs ago from great-grandparents.

    Reply
  22. susy

    I use Lodge cast iron pots and pans and love to cook. I make the best jalapeno cornbread and my family loves it.

    Reply
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