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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.