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Charred Summer Vegetables

Charred Summer Vegetables is a lovely side dish to any meal. Plenty of color and variety for healthy eating!

Charred Summer Vegetables @LodgeCastIron

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.

Charred Summer Vegetables @LodgeCastIron

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

Enjoy this easy, glorious side dish!

Charred Summer Vegetables @LodgeCastIron

Charred Summer Vegetables

A vibrant, fresh side dish perfect for serving all summer long!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
6 Servings

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
Course: Lifestyle
Cuisine: American
Keyword: charred summer vegetables, corn, healthy vegetable side dish
Servings: 6 Servings
Calories: 133kcal
Author: Julia
Recipe Rating




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Saturday 27th of September 2014

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Laura w.

Monday 25th of August 2014

Favorite thing to make is pancakes.

susy

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.

Genevieve

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.

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