Charred Summer Vegetables is a lovely side dish to any meal. Plenty of color and variety for healthy eating!
Recently, I’ve wanted to make a hodgepodge of fresh summer vegetables that I could add to any and all things.
A little this, a little that, a little variety for our for our face.
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.
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!
Enjoy this easy, glorious side dish!
Charred Summer Vegetables
- 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
- 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.
- 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.
- Remove skillet from heat, stir in the lemon juice and parsley and serve.