Charred Summer Vegetables
A vibrant, fresh side dish perfect for serving all summer long!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 6 Servings
Calories: 133kcal
Author: Julia
- 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
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.
Serving: 1of 6 | Calories: 133kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Fiber: 4g | Sugar: 7g