Farmer's Market Charred Veggies

This recipe was inspired by the beautiful corn and tomatoes at our farmer’s market. Anything goes! Add what’s in season, and what you like. Charring the veggies adds a delicious depth and complexity of flavors. Barb L.

Serves: Approximately 2-3


2 Tbsp Flying Olive Gremolata, Garlic, Tuscan Herb, Herbs de Provence, a spicy oil such as Chipotle, Harissa, Baklouti Green Chili, Cayenne Red Chili, Olive Wood Smoked, a Combination, or a Single Variety of Extra Virgin Olive Oil of Choice

½ orange or green bell pepper, sliced

½ purple onion, sliced

2 ears of corn, kernels cut off the cob

1 medium zucchini cut into ½ inch slices

2 medium tomatoes, cut into quarters of eighths depending on their size

Freshly herbs such as oregano, basil, rosemary, a combination, or a pinch of dried herbs you prefer

Freshly grated Parmesan cheese, if desired


Heat the Flying Olive Extra Virgin Olive Oil(s) in a cast iron or other skillet. When the oil begins to shimmer, add the peppers and onions. Cook 2-3 minutes until translucent.

Add the zucchini and cook on each side until lightly browned.

Move the other veggies to the side. Add the corn kernels. Cook, without turning, until the kernels begin to char. When the corn is almost done, add the tomato pieces. Cook until the tomatoes soften. Be sure everything is well-combined. Add garlic or onion powder, more spices, and salt and pepper, if desired. Grate some Parmesan or other cheese on top and let it melt into the veggies.


Submitted by Barb L.