Charred Summer Vegetables
.
Yield
6 servingsPrep
10 minCook
5 minReady
18 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 2 ½ | 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
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
freshly chopped |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 591 | ml |
corn
5 ears |
|
| 115.6 | ml/g |
zucchini
chopped, 2 cups |
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 15 | ml |
parsley leaves
freshly chopped flat-leaf |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 2E+1 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
freshly chopped |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
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.
