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.
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.