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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 don’t have a skillet of my own, but when I lived at my parent’s house I loved using theirs for breakfast yums…home fries, pancakes, omelets, frittatas. Wow, I really need a skillet now. I’ll still be making this recipe in my boring old saute pan though!
Pizza!
I’ve been seeing so many amaze-balls things made in a skillet lately… from savories to SWEETS? Which amazes me. First up, I’d try my hand at The Baker Chick’s giant skillet cinnamon roll. Then (your) veggies, cause I prioritize like that.
To sear a steak on the stove top then finish in the oven.
I love using it for fish!
I have never used a cast iron skillet for cooking, this would be a good
time to start!
I would love a cast iron skillet for my new apartment! And I’m in love with alltheveggies.
cornbread is best in an iron skillet
Any kind of meat. It gives it a nice crust!
I love to make stir fry with fried rice and chicken
demureprincess7(at)gmail(dot)com
I used to make a Pineapple upsidedown cake in a cast iron pan. Have not found a good sounding gluten free one yet, but I am still looking!
I love making burgers in my century-old skillet. It creates the best crust, ever!!
Looks wonderful.
We had a lot of matzo leftover from Passover so I like making Matzo Brei in cast iron skillets!
If I had a cast iron skillet, I’d tell you my fave things to make it in. But I envision making a mean cornbread! Oh and this very delish variety of veggies for mah face.
I love making Dutch babies in cast iron skillets. They are so beautiful. And tasty!