Skip to Content

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 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

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A vibrant, fresh side dish perfect for serving all summer long!


  • 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


  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.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dead Trigger 2 Hack Facebook Free

Saturday 27th of September 2014

What i don't realize is in truth how you are no longer actually a lot more well-favored than you may be right now. You're so intelligent. You realize thus significantly with regards to this matter, produced me for my part believe it from so many numerous angles. Its like men and women aren't fascinated until it's something to accomplish with Woman gaga! Your individual stuffs nice. Always deal with it up!

Laura w.

Monday 25th of August 2014

Favorite thing to make is pancakes.


Monday 25th of August 2014

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


Monday 25th of August 2014

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.

Mike Douglas

Monday 25th of August 2014

Sausage gravey.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe