2 each poblano, annaheim and red bell pepper, halved and seeded
2 bunches scallions
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