Veggie Grill Recipe
cheese chile relleno, cauliflower “steak,” asparagus, broccolini, carrot, baby squash, zucchini, chimichurri portobello “fajita,” green onion, and sweet potato, with guacamole, chipotle cashew crema, and salsa diablo
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Ingredients
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Veggies
Cheese Chile Relleno
Chimichurri Portobello “Fajita”
Dips
Method
Prep Veggies
- 1
Prepare Cauliflower Steak
Slice the cauliflower head into thick 'steaks'.
- 2
Prep the Asparagus and Broccolini
Trim the ends of the asparagus and broccolini, keeping them whole.
- 3
Cut Carrots, Baby Squash, and Zucchini
Slice the carrots into sticks, and slice the baby squash and zucchini into rounds.
- 4
Chop Green Onions
Slice the green onions thinly, separating the green parts from the white.
- 5
Prep Sweet Potato
Peel and cut the sweet potato into cubes.
Make Cheese Chile Relleno
- 6
Roast Poblano Peppers
Char the poblano peppers over an open flame or in the oven until the skin is blistered. Let cool, then peel and remove seeds.
- 7
Stuff Peppers
Fill each pepper with shredded cheese and close them up.
- 8
- 9
Fry Peppers
Dip each stuffed pepper in the batter and fry in hot oil until golden brown.
Chimichurri Portobello Fajita
- 10
Prepare Chimichurri
In a blender, combine olive oil, garlic, parsley, red wine vinegar, and red pepper flakes. Blend until smooth.
- 11
Marinate Portobello
Slice portobello mushrooms and marinate them in the chimichurri for at least 30 minutes.
- 12
Grill Portobello
Grill the marinated portobello slices over medium heat until tender.
Grill Veggies
- 13
Make Dips
- 14
Make Guacamole
Mash the avocados in a bowl and mix with lime juice, salt, and pepper to taste.
- 15
Make Chipotle Cashew Crema
Soak cashews in water for 2 hours, then blend with chipotle powder, a pinch of salt, and enough water to make it creamy.
