Charred Summer Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 teaspoons olive oil extravirgin
• 2.5 cups corn kernels fresh ( 5 ears)
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 8 ounces green beans chopped
• 2 tablespoons juice of lemon fresh
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 4 ounces zucchini chopped

Equipment

• bowl
• frying pan

Directions

1. Heat a 12-inch cast-iron skillet over high heat. Coat pan with cooking spray.
2. Add corn kernels, chopped green beans, chopped zucchini, and chopped bell pepper to pan; stir to combine. Cover and cook 5 minutes.
3. Combine shallots and remaining ingredients in a bowl, stirring well.
4. Add shallot mixture to corn mixture; toss to coat.