Charred Summer Vegetables

Charred Summer Vegetables Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 102
Caloriesfromfat 28 %
Fat 3.2 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.3 g
Carbohydrate 18.5 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 210 mg
Calcium 31 mg

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

Preparation

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.

Note:

Jeanne Kelley,

Cooking Light

August 2007
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