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Grilled Vegetables and Chiles Recipe

Grilled Vegetables and Chiles Recipe

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Ingredients

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Ingredients:

Serving

1 yellow squash, cut into rounds
1 zucchini, cut into rounds
1 eggplant, cut into rounds
1 red bell pepper , cut into strips
1 poblano chile pepper
1 tbsp olive oil
2 tsp salt
1 tsp ground black pepper

Directions:

Preheat grill to medium heat.
Toss all the vegetables and the poblano in a bowl with the olive oil and salt and pepper. Place on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. As the chile roasts on the grill, its skin will begin to blister. Once the chile has blistered all over, remove from the grill, cool slightly and peel the skin off. Seed and slice the chile into strips before serving with the rest of the vegetables.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.62 Kcal (287 kJ)
Calories from fat	31.66 Kcal
		% Daily Value*
Total Fat	3.52g	5%
Sodium	1166.34mg	49%
Potassium	315.27mg	7%
Total Carbs	8.8g	3%
Sugars	5.7g	23%
Dietary Fiber	3.98g	16%
Protein	1.29g	3%
Vitamin C	32.8mg	55%
Vitamin A	0.7mg	25%
Iron	12.7mg	70%
Calcium	15.6mg	2%

Amount Per 100 g
Calories	42.53 Kcal (178 kJ)
Calories from fat	19.62 Kcal
		% Daily Value*
Total Fat	2.18g	5%
Sodium	722.97mg	49%
Potassium	195.42mg	7%
Total Carbs	5.46g	3%
Sugars	3.53g	23%
Dietary Fiber	2.46g	16%
Protein	0.8g	3%
Vitamin C	20.3mg	55%
Vitamin A	0.5mg	25%
Iron	7.9mg	70%
Calcium	9.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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