Chargrilled Vegetable Recipe

How to Make Chargrilled Vegetables?


Serve: 6



3 sweet potatoes, sliced
3 zucchini, halved lengthwise
3 red bell peppers, seeded and cut into quarters
olive oil, for brushing

For salsa verde:
3 fresh green chiles, halved and seeded
6 scallions, chopped
3 garlic cloves, chopped
1 1/2 tablespoons capers
a bunch of parsley, chopped
5 tablespoons olive oil
1 1/2 tablespoons green Tabasco sauce
3 tablespoons lemon juice
juice and grated zest of 1 lime
ground black pepper


  • Boil a large pan of water. Place the sweet potato in the boiling water to cook for 4 minutes. Drain and set aside to cool.

  • Take some salt with hand and brush on the zucchini. Let stand for 25 minutes. Rinse the zucchini and dry them with paper towels.

  • While waiting, prepare the salsa verde. In a food processor, process the garlic, chiles and scallions.

  • Add in the capers and parsley. Pulse a few times until the mixture is fine. Pour the mixture into a serving bowl.

  • Stir in the olive oil, Tabasco, lemon juice, lime zest and juice. Season with black pepper to taste. Cover the salsa verde with plastic wrap. Put in the refrigerator to chill.

  • Brush the olive oil on the sweet potatoes, zucchini, and bell peppers. Transfer them onto a broiler.

  • Broil, turning once halfway through and brush again with olive oil, for 12 minutes. Make sure they are tender and charred lightly.

  • Remove the salsa verde from the refrigerator. Serve the vegetables with the salsa verde.

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