Recipe courtesy of Chamisa Weinmeister

Grilled Vegetables and Chiles

  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


1 yellow squash, cut into rounds

1 zucchini, cut into rounds

1 eggplant, cut into rounds

1 red bell pepper, cut into strips

1 poblano chile pepper

1 tablespoon olive oil

2 teaspoons salt

1 teaspoon ground black pepper


  1. Preheat grill to medium heat.
  2. Toss all the vegetables and the poblano in a bowl with the olive oil and salt and pepper. Place on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. As the chile roasts on the grill, its skin will begin to blister. Once the chile has blistered all over, remove from the grill, cool slightly and peel the skin off. Seed and slice the chile into strips before serving with the rest of the vegetables.

Grilled Vegetable Panini

Grilled Vegetable Salad

Grilled Lobster and Summer Vegetables with Spicy Herbed Butter

Yellowtail Sashimi with Diced Chiles

Grilled Sweet Potato Salad with Chile-Lime Vinaigrette

Rice with Squash and Cumin

Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin)