Ingredients

  • 2 large jalapenos, thinly sliced
  • 1 anaheim chile, thinly sliced
  • 1 green onion, thinly sliced
  • ¼ cup olive oil
  • 1 clove garlic
  • ½ pound mushrooms, skewer
  • 1 pound eggplants, slice diagonal 1/3 inch
  • 1 pound okra
  • ¾ pound zucchini, thinly sliced on diagonal
  • 2 ears corn, Cut into 2" pieces

Directions

1. Roast chiles, cover, skin, chop. Combine with olive oil and garlic and green onion. Reserve, covered.
2. Toss vegetables with olive oil and salt and pepper. Grill until lightly charred and tender.
3. Serve vegetables with some chile sauce on top, rest on side. Serve with naan or pita and hummus for vegetarian, mediterranean tacos.



MacGourmet downloadGrilled Vegetables with Roasted Chile Sauce. To import, drag image to your MacGourmet recipe box.