Smoky Grilled Vegetables
Don’t forget the Smoky Grilled Vegetables for your Cinco de Mayo grill-out, or parrillada. The grilled veggies and smoky almonds really make this dish simply irresistible.
How to Grill Vegetables
The whole vegetables and larger pieces can be cooked directly on the grill grates; the remaining vegetables benefit from a grill basket so they won’t fall through the grates.
Preheat grill to medium-high. Brush grill grate with oil.
Place wood chips in a smoker box or a foil tray. (If using wood chunks, place directly on grate to begin smoldering.)
Brush vegetables with oil; season with salt and pepper.
Grill corn, bell peppers, zucchini, and squash over direct heat until lightly charred and tender, 12–15 minutes; turning and removing as needed.
Grill mushrooms, green beans, chiles, and onion in a grill basket until mushrooms are browned, green beans crisp-tender, chiles lightly charred, and onion is tender 10–15 minutes; turning and removing as needed.
When cool enough to handle, chop corn into four pieces, halve the peppers, slice zucchini and summer squash diagonally into four pieces, and onion wedges in half.
Combine corn, peppers, zucchini, summer squash, mushrooms, green beans, chilies, and onions; transfer to a serving platter.
Top vegetables with almonds and crumbled cheese. Serve warm or at room temperature.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 54mg 2%
Carbs 15g 5%
*Percent Daily Values are based on a 2,000 calorie diet.