Grilled Mixed Vegetables with Chimayo Chile and Lime
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large onion
  • 1/4cup extra-virgin olive oil
  • 5cloves garlic, minced or pressed
  • 1 tablespoon Chimayo chile powderor ancho, pasilla, or guajillo
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 limes halved
  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.
Recipe Notes
Nutrition Facts
Grilled Mixed Vegetables with Chimayo Chile and Lime
Amount Per Serving
Calories 97 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 305mg 13%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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