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Charred Summer Vegetables

 

.
17

Yield

6

servings

Prep

10

min

Cook

5

min

Ready

18

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 9337% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 209mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 5g
Vitamin A 20% Vitamin C 68%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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