Delicious Living
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large onion
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, minced or pressed
  • 1 tablespoon Chimayo chile powder (or ancho, pasilla, or guajillo )
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 limes halved

Grilled Mixed Vegetables with Chimayo Chile and Lime

Alan Roettinger | Delicious Living
  • Serves: 8 people
  • Calories per serving: 97

These have a lightly charred exterior, with a succulent juicy interior and smoky flavor. A light coating of mildly spicy Chimayo chile adds an exotic, healthy kick. Serve with grilled bread. Delicious!

  1. Preheat grill. Cut squashes into diagonal slices a bit thicker than 1/4 inch. Cut peppers and onion lengthwise into ½-inch-wide strips. Combine vegetables in a large bowl. Mix oil and garlic in a small bowl and pour over vegetables. Toss until well coated. Sprinkle with chile powder, salt, and pepper; toss thoroughly.
  2. Place vegetables in a grill basket and set on grill. Cover and cook about 15 minutes, turning frequently to achieve an even, light charring. Remove to a large bowl and serve at once with lime halves and crema.

PER SERVING: 97 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 9g carb, 3g fiber, 305mg sodium

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