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.
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.
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.
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.
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