Saturday, August 8, 2009

Grilled Vegetables

2 each poblano, annaheim and red bell pepper, halved and seeded
2 bunches scallions
vegetable oil
salt and pepper to taste
juice of 1 lime

Preheat grill to medium. Toss peppers and scallions with oil, salt and pepper. Grill peppers, cut side down, until charred, 3-4 minutes, then turn them over and add scallions to the grill. Cook until vegetables are tender, about 2 minutes. Slice peppers, then toss with scallions in lime juice.

These are great if you are having fajitas!

Yields: about 4 cups

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