Iron Skillet Griddled Veggies

From the Kitchen of Tonie Sikes

Ingredients

• Baby carrots
• Broccoli florets, cut in half
• Squash, peeled and cut into rounds about 1 inch thick
• Red onion, peeled and cut in wedges

Directions

1. Heat iron skillet until HOT.
2. Add just enough olive oil to cover bottom.
3. Carefully put in baby carrots. Cook for 7 minutes.
4. Add broccoli, squash and red onion along with about ½ teaspoon sea salt.
5. Stir together to combine. I use a wooden spoon. You can use what you have.
6. Cook about 12 minutes longer or until vegetables are bright and tender stirring occasionally.

Tips

• If you feel the need for meat, you may add some cut up link sausage when you add the broccoli, squash and onion.
• The amount of vegetables used is determined by how many you will be cooking for.
• Make sure your iron skillet is large enough for the quantity of vegetables being cooked.
• There will be some charring; that’s the good part.
• You can use different veggies, just make sure you start cooking the ones that are going to take longer first.