Iron Skillet Griddled Veggies


From the Kitchen of Tonie Sikes


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


  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.


  • 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.
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