Almost every one of our Mexican dishes starts with veggies. They’re just absolutely delicious, that’s all. Whenever we do anything even remotely Mexican, we start with these veggies – as you’ll find out through the course of this week. So, don’t get all excited and go home with plans to make these tonight. Hold tight, give me the week to show you what Patti and I do with these zesty and delicious mexican style grilled veggies.
By the way, a quick disclaimer: As you might guess from my last name (Haberberger), I am NOT a full-blooded Mexican. I know, shocking. So, by no means am I suggesting these are authentic recipes in any way, shape or form. These are recipes Patti and I have come up with that have a Mexican quality to them, and a BBQ twist.
So, go cut up some peppers and onions, get out the cumin and cayenne, light the fire & throw some wood on, and let’s get going with recipe #1 of our Cinco de Mayo Festivus!
Grilled Mexican Style Veggies
Ingredients
- 1 green yellow, & red pepper
- 2 yellow onions
- 2 tbs olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne
- Salt & Pepper
Instructions
- Cut peppers and onions into slices.
- Add all ingredients into a bowl and mix well.
- Sear over high heat for about 5 - 8 minutes. You want the peppers to remain firm, so don't grill too long!
Thanks for the great idea. I just tossed some broccoli, mushrooms and zucchini with olive oil and blackening seasoning. Grilled for a great side with grilled quesadillas.