Charred Summer Vegetables

• 1 x nonstick cooking spray
• 2 1/2 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
• 1/2 teaspoon salt
• 1/2 teaspoon thyme freshly chopped
• 1/4 teaspoon black pepper freshly ground

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

nonstick cooking spray, corn, zucchini, sweet red bell peppers, shallots, parsley, lemon juice fresh, olive oil, salt, thyme, black pepper

Taken from recipeland.com/recipe/v/charred-summer-vegetables-49653 (may not work)