Charred Summer Vegetables

Charred Summer Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 cup chopped red bell pepper
  • Cooking spray
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • 2 ½ cups fresh corn kernels (about 5 ears)
  • + 17 more ingredients
    • ½ teaspoon chopped fresh thyme
    • 1 cup chopped zucchini (about 4 ounces)
    • 2 tablespoons fresh lemon juice
    • 2 ½ cups fresh corn kernels (about 5 ears)
    • ¼ teaspoon freshly ground black pepper
    • 1 cup chopped red bell pepper
    • 2 tablespoons finely chopped shallots
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon chopped fresh flat-leaf parsley
    • Cooking spray
    • 4 teaspoons extravirgin olive oil
    • 4 teaspoons extravirgin olive oil
    • 1 cup chopped zucchini (about 4 ounces)
    • 2 cups chopped green beans (about 8 ounces)
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon freshly ground black pepper
    • 2 cups chopped green beans (about 8 ounces)

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 mixtur...

View full recipe at My Recipes

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