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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!
Cornbread
Cornbread.
I would love to own this skillet – It’s been many years since I’ve cooked on one! First thing I would make is a nice fritatta!
I always cook up veggies in my cast iron skillet!
I love cast iron cookware and this pan looks like a generational keeper.
I would like to make a berry cobbler in one
I like to make a vegetarian red flannel hash
I love doing a ‘Fridge Surprise’ in my skillet- you know the one, create with what you got & cross your fingers! I don’t have a steel skillet however am excited at the thought that I may have one soon 🙂
My favorite thing to make is an egg scramble in a skillet pan.
I’ve never really used a cast iron skillet before. I helped make cornbread in one once and it was fantastic. I’d love to own one!
I like to make frittatas in a cast iron skillet.
I am wondering, is the steel lighter than cast iron? I have a flat top stove (Gag -I KNOW – and it was MY idea too!) and the cast iron is so heavy I don’t like to use it on my glass top for fear of me dropping it and cracking the stove top.
Hi Desiree! I just compared my cast iron with the seasoned steel, and the seasoned steel feels slightly lighter than the cast iron! Still heavier than a standard skillet, but it might do okay on your stove top 🙂
i love making corn bread in them!
I love my cast iron for easy browning of any veggies! but it also makes for a super tasty (and crispy) mac and cheese!
Buttermilk cornbread.
I like making sauteed chicken in a cast iron skillet. It browns very nicely.