Search
by Ingredient

Charred Summer Vegetables

StarStarStarStarHalf star

Submitted by happyzhangbo

.

YIELD

6 servings

PREP

10 min

COOK

5 min

READY

18 min

Ingredients

2 ½ 591
CUPS ML CORN
5 ears
4 115.6
OUNCES ML/G ZUCCHINI
chopped, 2 cups
1 237
CUP ML SWEET RED BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML SHALLOTS
finely chopped
1 15
TABLESPOON ML PARSLEY LEAVES
freshly chopped flat-leaf
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
4 2E+1
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML THYME
freshly chopped *
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 93 37% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe