Grilled Corn, Squash, and Poblanos
Ingrediënten
Makes 6 to 8 Servings / Prep: 25 min., Grill: 25 min.
- 4 medium-size yellow squash
- ½ medium-size sweet onion
- 4 ears fresh corn
- 3 poblano chile peppers
- 1 garlic clove pressed
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ½ teaspoon ground cumin
Instructies
- Cut squash in half lengthwise, and cut onion into ¼-inch-thick slices.
- Coat corn, squash, and onion with cooking spray, and set aside.
- Grill chile peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side.
- Set aside.
- Grill corn and onion, covered with grill lid, over medium-high heat 4 minutes on each side.
- Set aside.
- Grill squash, cut sides down, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.
- Cut corn kernels from cobs.
- Chop squash, onion, and chile peppers, discarding chile pepper stems and seeds; place corn kernels and vegetables in a large bowl.
- Toss vegetable mixture with garlic, basil, and remaining ingredients.
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