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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!
Charred Summer Vegetables
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
If I really have to choose just one favorite, I have to go with a classic skillet cornbread. Sometimes classic, sometimes honey jalepeño.
Corn bread with canned corn in it
i like to make beef brocolli in my cast iron
I love cast iron skillets for just about anything–cooking vegetables, making frittatas, searing meats, making desserts…the list goes on and on.
I actually love to roast my whole chicken in the oven in my big cast iron! Comes out tasty and juicy!!
Dutch pancakes. 🙂
I love my cast iron and have been dying to try their carbon steel skillets!
i don’t own a skillet but i’d love to make a skillet cake!
I LOVE cast iron skillets as well! I love making cornbread and oatmeal bakes in a cast iron skillet. SO yum and so much flavor 🙂
By the way, I am totally making some charred summer vegetables ASAP!
My husband actually uses our skillet more than I do…he usually cooks up a burger for himself.
CORNBREAD!! That was easy.
I use the cast iron to put a great sear on a steak before finishing in the oven.
We take a cast iron camping and cook up our whole breakfast in it! Bacon, eggs, and pancakes!
Filet or a berry crumble!
pork chops as gets the best crust on them
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.