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Charred Summer Vegetables

A vibrant, fresh side dish perfect for serving all summer long!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 133 kcal
Cuisine: American

Ingredients

  • 2 tablespoons grapeseed or olive oil
  • 2 large shallots finely chopped
  • 1 red bell pepper chopped
  • 2 cups green beans trimmed and chopped
  • 2 ears corn kernels removed
  • 1 zucchini squash chopped
  • 1 yellow squash chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil
  • ¼ teaspoon salt or to taste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Instructions

    Cup of Yum
  1. In a 10-inch cast iron skillet, heat the oil to medium and add the chopped shallots and bell pepper. Sauté 2 to 3 minutes until very fragrant, then add the green beans and corn kernels. Continue sautéing until shallots and bell pepper are softened, about 5 minutes.
  2. Add the zucchini, yellow squash, ground cumin, dried basil, and salt and stir well to incorporate. Cover, and cook an additional 5 minutes, or until vegetables have reached desired level of doneness.
  3. Remove skillet from heat, stir in the lemon juice and parsley and serve.

Nutrition Information

Serving 1of 6 Calories 133kcal (7%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 6g (9%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 133

% Daily Value*

Serving 1of 6
Calories 133kcal 7%
Carbohydrates 19g 6%
Protein 4g 8%
Fat 6g 9%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.