Description
This Lemon Artichoke Summer Vegetable Skillet is bursting with summer flavors! Made with onions, yellow squash, garlic, mushrooms, cherry tomatoes, marinated artichokes, lemon slices, mozzarella cheese and topped with corn and basil. It’s best served hot out of the oven with olive oil toasted bread!
Ingredients
2 tbsp olive oil
4–6 slices sour dough or french bread
2 tbsp unsalted butter
1 cup white onion, diced
1/2 tsp salt
1/2 tsp dried basil
1 large yellow squash, sliced
4 cloves garlic, crushed
2 tbsp lemon juice
8oz baby portobello mushrooms, halved
4oz cherry tomatoes, halved
8oz marinated artichoke hearts
8oz mozzarella cheese
1 lemon, sliced
2 ears of corn, boiled or grilled and cut off the cob
handful of fresh basil
Instructions
Add the olive oil to a 12-inch cast iron skillet and heat over medium heat
Add the slices of bread and swirl them around in the olive oil to coat, toast on both sides for 3-5 minutes until golden brown, set aside
Melt the butter in the skillet
Add the onion, sauté
Add the salt and dried basil, continue to sauté 2-3 more minutes until the onions start to cook down
Add the squash slices, spread them evenly around the skillet, sauté for a few minutes on each side
Add the garlic and lemon juice, sauté 1-2 minutes
Add the mushrooms, toss to evenly distribute, sauté about 2 minutes
Add the cherry tomatoes and distribute evenly around the skillet
Pour in the jar of marinated artichokes, including the marinade, stir to incorporate
Turn your oven on broil
Top with the mozzarella cheese and lemon slices
Carefully transfer the skillet to the oven
Broil for about 5 minutes, checking every 2-3 minutes until the cheese is melted and starting to brown*
Remove skillet from the oven
Top with the corn and basil
Serve immediately with the toasted bread
Notes
*Be careful not to let the cheese or any of the vegetables burn
- Category: dinner
- Method: cast iron skillet
- Cuisine: vegetarian
Keywords: #summerskillet, #skilletdinners, #vegetableskillet