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Charred Summer Vegetables

Becky Luigart-Stayner
Yield 6 servings (serving size: 2/3 cup)
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

Nutrition 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

How to Make It

  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.