Ingredients:

  • 1 lb zucchini, sliced into half-moons
  • 2 cups fresh corn kernels
  • 6 oz red bell pepper, diced into 1-inch pieces
  • 6 oz yellow bell pepper, diced into 1-inch pieces
  • 2 tbsp avocado oil
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Whisk together the honey, lemon juice, salt, pepper, and red pepper flakes in a small bowl until the honey is fully incorporated.
  2. Heat the oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers.
  3. Add the diced red and yellow bell peppers, searing for 3 minutes without stirring too often to develop charred edges.
  4. Add the corn kernels and zucchini to the pan in a single layer. Let them sit undisturbed for 2-3 minutes to achieve a golden-brown crust.
  5. Pour the honey-lemon glaze over the vegetables and toss rapidly for 60-90 seconds until the sauce bubbles and thickens into a glossy coating.
  6. Remove from heat immediately to prevent the honey from burning.