Grilled Vegetables And Chiles
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
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
3
Place on the grill at a 45 degree angle to establish grill marks
4
As the vegetables begin to soften turn them over to finish cooking
5
As the chile roasts on the grill, its skin will begin to blister
6
Once the chile has blistered all over, remove from the grill, cool slightly and peel the skin off
7
Seed and slice the chile into strips before serving with the rest of the vegetables
8
A viewer, who may not be a professional cook, provided this recipe
9
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results