Charred Summer Vegetables

Yield: 6 servings (serving size: 2/3 cup)
Source: Cooking Light Magazine, August 2007
CL Comments: 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.
Amy's Comments: These were incredible!! These would be perfect for camping. I will definitely make these again and again. The sauce gives just the right touch to this side dish. I served these with the Southwestern Turkey-Cheddar Burgers with Grilled Onions.


Cooking spray
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


  1. 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.
  2. Combine shallots and remaining ingredients in a bowl, stirring well. Add shallot mixture to corn mixture; toss to coat.


Healthy Units: 2 per serving
CALORIES 102(28% from fat); FAT 3.2g (sat 0.3g,mono 1.7g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 210mg; FIBER 2.7g; IRON 0.8mg; CARBOHYDRATE 18.5g

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