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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!
I actually don’t have a cast iron skillet, but I would love to make a berry/fruit crumble with one!
Cornbread 😉 Jalapeno variety
I will be pinning this recipe. Looks great. 🙂
My favorite thing to cook in a cast iron skillet is artisan bread. Add some basil, some orange zest… So good.
This looks like something I need immediately! I LOVE all the summer veggies!
I love making cornbread or steak!
Cornbrea
Love making cornbread in a cast iron skillet! Yum 🙂
I love my cast iron skillet! Couldn’t live without it! And I love these gorgeous charred veggies. What a wonderful way to celebrate the end of summer!
I hear ya about the indecision! I have an entire closet filled with shoe duplicates in different colors because of my indecision. I can think of a million things I would want to make in this skillet, but the main reason I’ve been wanting a cast iron skillet these days is so that I can make a summer veggie frittata 🙂
I love making fajitas!
I love making frittatas in cast iron skillets! Although, I have to admit, my mother always made the best frittatas. 🙂 One day…
Pot roast. Sear on all sides, add veggies, beef stock, Worchestshire, salt, pepper, and whole garlic clove, cover with foil, and place it in the oven!
Blackened Fish, or Jambalaya. My Mom has a cast iron skillet that was passed to her by her Mother. It has been seasoning for over 50 years!
I make everything in cast iron. Everything tastes better! Now I just have to get a hold of the carbon steel!
Cast iron was created for cornbread
It would have to be the old fashioned – the kind Momma made – cornbread. Love it any time with anything.
My husband makes a wonderful Crabby Chicken served over pasta. Yum.