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Summer Veggie Skillet (Whole30 Paleo)

Summer Veggie Skillet (Whole30 Paleo Keto) - fresh summer veggies lightly charred and tossed with lemon juice and fresh herbs. A one skillet side dish, perfect for pairing with your favorite barbecued meat. Gluten Free, Vegan, and Dairy Free.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, skillet, vegan, vegetarian, veggies, zucchini
Servings: 9 servings (1/2 cup)
Calories: 38kcal


  • 2 cups diced zucchini
  • 2 cups chopped fresh green beans
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon olive or avocado oil
  • 1.5 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • In a small bowl, combine shallots, parsley, thyme, oil, lemon juice, salt, and pepper.  Whisk well and set aside.
  • Preheat a large skillet over medium high heat.  Spray with cooking spray.
  • Add veggies to skillet and stir to combine.  Place lid on skillet and let cook for 5 minutes.  Do not remove lid or stir during this time.
  • Remove lid, stir, and add shallot herb dressing.  Toss to combine and serve immediately.


Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 134mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 61.5mg | Calcium: 16mg | Iron: 0.6mg