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.
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!