Recipe courtesy of Chamisa Weinmeister
Grilled Vegetables and Chiles
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 131
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 788
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
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
Directions
- Preheat grill to medium heat.
- 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.