How to Make Chargrilled
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
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
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.