Grilling outside is my family’s thing. I have eight brothers and sisters, and by tradition every birthday when I was growing up was celebrated by a barbecue.
We call it Good Grubbin’.
From May through September, Kevin, the kids, and I try to have Good Grubbin’ once a week. Last week, we were all set to go, but we got smoked out. Literally. A forest fire in California sent thick smoke over Reno. We didn’t want to add to the poor air quality, or be out in it, so we moved it indoors.
My very favorite part of Good Grubbin’ is the veggies. We always grill tomatoes, poblano peppers, and green onions. I had them all marinated and ready to go when it became obvious that we weren’t going to be able to cook outdoors. I tried them under the broiler and the result was kind of spectacular.
What you’ll need:
6 poblano peppers
8 firm tomatoes (I almost always use roma tomatoes)
3 or four bunches of green onions
What to do:
Start by preparing the veggies. Wash them and dry them well. The poblanos are cooked as they are, stem and all. Cut the tomatoes in half through the stem end. Trim both ends of the green onions. Put the veggies in a big bowl. I use a long, flat Tupperware container for the onions.
Pour 1/4 cup of olive oil and 2-4 Tablespoons of lime juice over the veggies, dividing it up if they aren’t all in the same container. Sprinkle liberally with sea salt. Toss around until they are all coated in oil and salted.
Let sit at least an hour. Overnight is better.
Preheat your oven to broil.
Put all of your veggies in a single layer in a roasting pan or on cookie sheets. Keep the tomatoes cut side up. Broil for ten minutes, then turn the peppers and the onions. Broil for ten more minutes. I gave my tomatoes about five more minutes. A little charring is a good thing, but watch to make sure nothing burns.
That’s it. So delicious! Those little onions are addictive. Any extra tomatoes are perfect added to spaghetti sauce another night. And trust me on this: Always grill a couple of extra peppers. They make the world’s best sandwich on good bread with cheese.
CLICK HERE for a printable recipe.
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