Peppers


1 Maui Onion, Sliced in 1 in rounds

3 Cloves Garlic, Chopped

2 Zucchini, quartered

1 Eggplant, Sliced into 1 in rounds

1 each Red & Yellow Pepper,stemmed and seeded quartered

2-3 Beefsteak Tomatoes, chopped

1/4 c Olive Oil

1/4 c Sherry Vinegar (optional)

6 Tablespoons Fresh Herbs ( Parsley, Oregano, Basil, or Thyme or a mixture)

Prepare grill on med/high heat. Salt Eggplant for 15 min., rinse.

Toss all vegetables EXCEPT tomato & garlic in olive oil. Put on grill.

Grill veggies on each side 5 min (until done).

Cool & Coarsely chop veggies and mix with extra oil, vinegar, herbs, garlic, & tomatoes.

Serve at room temperature.

NOTE: Tomatoes can be pan roasted in garlic & olive oil if desired.

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4 fresh Pasilla Peppers

1 Tablespoons Butter

1.5 cups fresh or frozen, thawed, Corn kernels

3 whole Green Onions, sliced

1/2 C White Onion

2 Tablespoons Sugar

1 tablespoon chopped Fresh Oregano

1 cup Mexican Crema or Sour Cream

1/4 cup crumbled Mexican Cotija or grated Parmesan

Salt and Pepper

1/2 pound small cooked Shrimp

✓Roast peppers & deseed.

✓While peppers roast put butter, corn, onions, oregano, & sugar in skillet, saute for about 5 min. Cool.

✓Once cool combine corn mixture with the last of the ingredients. Stuff the peppers.

✓Bake @ 350 for 15 min, covered.

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