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.
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Favorite thing to make is pancakes.
I use Lodge cast iron pots and pans and love to cook. I make the best jalapeno cornbread and my family loves it.
My favorite thing to make is good ‘ol cornbread, but I use mine for everything. I have 2 cast-iron skillets that date back to about 75 yrs ago from great-grandparents.
Sausage gravey.
I use my Lodge Castiron every day. One of my favorite dishes is a “recipe” I learned from my Gramma. Saute onion, garlic, zucchini, yellow squash & fresh corn in butter over med high heat. Delish for any meal!
Pineapple upside down cake is my all time favorite thing to make
Fajitas!
Brownies
My mother used her perfectly seasoned cast iron skillet every day, but I’ve never had one. Love that it can go in the oven. Or even on the grill.
what a great idea I did corn and tomatos in the skillet tonight but never though of adding other vegs………………. farmers market here I come
Two of my favorite things to make are sausage gravy and cornbread.
Blackened Fish
Cast Iron to me has best results for flavor of foods.