Summertime! The season is quickly passing us by and yet, the gardens and summer produce are at their peak.
I am committed to farmer’s markets and they are at the height of their season. I visit the one in my town every Saturday and stock up. I love the array of colorful food and am always delighted to find the selections change as the weeks creep by. Lately, the ripe red bell peppers, the fresh corn-on-the-cob, zucchini and yellow summer squash have been overflowing the baskets and bins. I can’t resist.
Then, what to do with all of those yummy treasures? Well, this zucchini skillet is a favorite of mine. I love the hint of Southwest flavors and to me, roasting vegetables brings out all of their goodness.
It might become one of your favorite skillet dishes, too.
Southwest Roasted Zucchini and Corn
2 tablespoons canola or vegetable oil
½ red bell pepper, cut into ½ x 1½ inch pieces
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 small to medium zucchini, not peeled, halved lengthwise and cut into ¾ inch pieces
1 small to medium yellow squash, not peeled, halved lengthwise and cut into ¾ inch pieces
2 cups fresh corn (cut from the cob) or frozen corn
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
Juice of 1 lime
3 tablespoons minced cilantro, optional
Preheat oven to 400°F. Heat the oil in a 10-inch cast iron skillet over medium high heat.
Add the bell pepper and sauté for 1 minute, stirring frequently. Stir in the garlic and jalapeno pepper and cook for 30 seconds. Stir in the zucchini and yellow squash and cook for 2 to 3 minutes, stirring frequently. Stir in the corn. Season with oregano, cumin, chili powder, salt and pepper.
Place the hot skillet in the oven and roast, uncovered, until the vegetables are tender and the edges begin to caramelize, about 25 to 30 minutes. Remove from the oven and drizzle with lime juice and sprinkle with cilantro, if desired.
Makes 6 servings
Tip: Yes, I always prepare this in my cast iron skillet, then serve it right from the skillet. If you don’t have a cast iron skillet use an oven-safe skillet, or of need be, sauté in a skillet and transfer the dish to a baking dish so you can roast it in the oven.
Really good!
Thanks
Love them all