Charred Summer Vegetables

Name: Charred Summer Vegetables
Ingredients: 1 x nonstick cooking spray; 2 1/2 cups corn 5 ears; 4 ounces zucchini chopped, 2 cups; 1 cup sweet red bell peppers chopped; 2 tablespoons shallots finely chopped; 1 tablespoon parsley leaves freshly chopped flat-leaf; 2 tablespoons lemon juice fresh; 4 teaspoons olive oil, extra-virgin; 1/2 teaspoon salt; 1/2 teaspoon thyme freshly chopped; 1/4 teaspoon black pepper freshly ground

11 ingredients

6 steps

Ingredients

1 x nonstick cooking spray
2 1/2 cups corn 5 ears
4 ounces zucchini chopped, 2 cups
1 cup sweet red bell peppers chopped
2 tablespoons shallots finely chopped
1 tablespoon parsley leaves freshly chopped flat-leaf
2 tablespoons lemon juice fresh
4 teaspoons olive oil, extra-virgin
1/2 teaspoon salt
1/2 teaspoon thyme freshly chopped
1/4 teaspoon black pepper freshly ground

Directions

1

Heat a 12-inch cast-iron skillet over high heat.
2

Coat pan with cooking spray.
3

Add corn kernels, chopped green beans, chopped zucchini, and chopped bell pepper to pan; stir to combine.
4

Cover and cook 5 minutes.
5

Combine shallots and remaining ingredients in a bowl, stirring well.
6

Add shallot mixture to corn mixture; toss to coat.