Charred Summer Vegetables
Ingredients
- Cooking spray
- 2 ½ 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
- ½ teaspoon salt
- ½ teaspoon chopped fresh thyme
- ¼ teaspoon freshly ground black pepper
Instructions
- 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.
