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.
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
How to Make It
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.