Charred Summer Vegetables

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.