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.

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.

Ratings & Reviews

Heidikay's Review

cehartman
May 26, 2013
This recipe is a summer favorite. I've made it several times. Usually I sauté' some onion in the pan before adding the other veggies.

ViolinChick625's Review

Darienne
July 30, 2011
The only thing that I didn't like about this recipe was the lemon juice... It had too much of a tangy flavor that it worked against the vegetables. Other than that it was delicious!:)

Darienne's Review

Heidikay
November 08, 2009
This is a great way to get more veggies in your diet. I used canned corn instead of fresh. The sauce was light, refreshing and flavorful. My husband who is not a big veggie eater also liked this.

georgiacooker's Review

Wesmiller
October 11, 2009
This just didn't work for me - too plain and a lot of chopping. Couldn't bring myself to toss it so I refrigerated it then added it to coucous with some left over roasted chicken tossed in also. Made a good lunch.

cehartman's Review

georgiacooker
April 06, 2009
I made this for a pre-wedding outdoor dinner and it was a tremendous hit with everyone, even those who don't normally eat many vegetables. It took a little prep to chop some veggies, but it's easy to assemble and can be served warm or cold. It looks colorful and festive and tastes great. I love this one and printed it out to keep in a book of my favorites so I can make this every summer.

Wesmiller's Review

ViolinChick625
March 14, 2009
I made this with a stuffed chicken breast and it was perfect. It was very easy to make, but you have to give yourself time to do all the chopping. I didn't have a cast iron pan so it burned the bottom of my pain pretty bad since you don't stir it and the heat is on high.