Charred Summer Vegetables
Submitted by happyzhangbo
Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
18 minHigh heat and a screaming hot cast-iron skillet give summer vegetables those irresistible charred edges.
Fresh corn kernels, zucchini, and bell peppers get a quick sear until they’re tender-crisp with spots of golden char.
A simple shallot vinaigrette with lemon and fresh thyme brings everything together.
Chef Tips
- Get the skillet ripping hot before adding vegetables
- Don’t stir too often; let the vegetables sit to develop char marks
- Cut all vegetables roughly the same size for even cooking
- Serve warm or at room temperature as a versatile summer side
Ingredients
Directions
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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