Charred Summer Vegetables

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.

So I found this recipe for Charred Summer Vegetables on Cooking Light.com and it was exactly what I was looking for.

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!

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5 from 1 vote

Charred Summer Vegetables

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

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Lifestyle

Cuisine: American

Servings: 6 Servings

Calories: 133kcal

Author: Julia

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

• 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.

Nutrition

Serving: 1of 6 | Calories: 133kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Fiber: 4g | Sugar: 7g