Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe is wonderful! Quick, easy, and very tasty. Two ears of corn were sufficient for the 2 cups called for, so I have 2 ears left over (plus what seems like an infinite supply of zucchini from the garden). So I think I'll make it again!
I love this recipe! What a great way to use some leftover corn.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?