Best Vegetables In A Black Iron Skillet Recipes

ULTIMATE SAUTEED VEGETABLES

Ultimate Sauteed Vegetables image

Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.

Provided by Sonja Overhiser

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 multi-colored bell peppers (we used red and yellow)
1 medium red onion
1 large carrot
1 head broccoli (8 ounces, stem on)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground black pepper

Steps:

Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg

ROASTED VEGGIE TACO SKILLET

Roasted Veggie Taco Skillet image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
3 scallions, thinly sliced, dark green parts kept separate
One 4.5-ounce can mild green chiles
1 tablespoon chili powder
1 1/2 cups chopped leftover roasted veggies
One 15-ounce can black beans, drained and rinsed
1 cup frozen spinach
1/2 cup frozen corn
Kosher salt and freshly ground black pepper
1/2 cup jarred salsa
1 cup shredded Cheddar
Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce
Tortillas, warmed, for serving

Steps:

Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.