Charred Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with simple grilled pork, chicken, or fish. Add the vegetables to a hot cast-iron skillet, cover, and cook 5 minutes without stirring so the natural sugars caramelize and add flavor. Ingredients:
cooking spray |
2 1/2 cups fresh corn kernels (about 5 ears) |
2 cups chopped green beans (about 8 ounces) |
1 cup chopped zucchini (about 4 ounces) |
1 cup chopped red bell pepper |
2 tablespoons finely chopped shallots |
1 tablespoon chopped fresh flat-leaf parsley |
2 tablespoons fresh lemon juice |
4 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat a 12-inch cast-iron skillet over high heat. Coat pan with cooking spray. Add corn kernels, chopped green beans, chopped zucchini, and chopped bell pepper to pan; stir to combine. Cover and cook 5 minutes. Combine shallots and remaining ingredients in a bowl, stirring well. Add shallot mixture to corn mixture; toss to coat.
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