Ingredients
- 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!
Directions
- 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.
- 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
