Charred Summer Vegetables

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

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 28%
  • Fat: 3.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.3g
  • Carbohydrate: 18.5g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 210mg
  • Calcium: 31mg

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

  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.
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