Grilled summer vegetables are alongside most summer meals around here. The only way my kids will eat zucchini and squash is fresh off of the grill, and since the garden is teeming with it by July, we eat a lot of it! And what better way to serve it than in an edible pepper bowl!
See Also
Barbacoa
Epazote- a Mexican Herb
Pan Dulce
Slice each bell pepper (they can be any color) lengthwise. Use spoon to scrape out the seeds and white veins and discard them. You can cut the stem off, or leave it on, it's up to you. Rinse the zucchini and yellow squash and slice off the stem portion. Cut the zucchini and squash into long sticks.Â
Begin heating your grill over medium heat.
Prepare the garlic by peeling the skin off and then crushing the cloves or chopping them into fine bits and place it in a smaller bowl.
Rub the onion on a fine grater and let the onion juice run into the bowl. You want to grate about 2 tablespoons of onion juice in with the garlic, which should take about 1/4 of the onion. If it's more or less than that, it's fine too. Slice the remaining onion and set aside with the peppers and squash. Add the cumin, chile powder and oil in with the garlic and onion pulp. Add in 1/2 teaspoon of salt. Whisk it all together.
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Brush the insides of the pepper halves with the seasoning mixture. Drizzle the remaining seasoning mixture over the zucchini, squash and onion slices and toss to coat. Turn your grill to medium high and place the vegetables and bell peppers onto the hot grill. Turn them every couple of minutes until the skin begins to bubble and the peppers and vegetables begin to soften. The vegetables can get as soft as you like it, but don't overcook the peppers because you need them to still stand on their own, like a bowl.
Remove everything from the grill. Chop up the zucchini, squash, onions fill each pepper with even amounts of the squash and onion mixture.
Top with a even amounts of cheese and place back on the grill long enough to melt the cheese. Serve as-is or with a pile of steaming hot tortillas and the typical condiments of salsa, chopped cilantro, chile sauce and additional chopped onion.
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 More Mexican Recipes for the Grill
Carne Asada Street Tacos
Stuffed Grilled Poblanos
See Also
Barbacoa
Epazote- a Mexican Herb
Pan Dulce
Ingredients
- 3 large bell peppers
- 3 lbs of zucchini
- 3 lbs of yellow summer squash
- 1 medium white onion
- 1/4 cup tablespoon olive oil or cooking oil
- 1/2 teaspoon salt
- 2 cloves of garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon red chile powder
- 2 cups crumbled queso fresco or shredded Jack cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed peppers
Preparation
Slice each bell pepper (they can be any color) lengthwise. Use spoon to scrape out the seeds and white veins and discard them. You can cut the stem off, or leave it on, it's up to you. Rinse the zucchini and yellow squash and slice off the stem portion. Cut the zucchini and squash into long sticks.Â
Begin heating your grill over medium heat.
Prepare the garlic by peeling the skin off and then crushing the cloves or chopping them into fine bits and place it in a smaller bowl.
Rub the onion on a fine grater and let the onion juice run into the bowl. You want to grate about 2 tablespoons of onion juice in with the garlic, which should take about 1/4 of the onion. If it's more or less than that, it's fine too. Slice the remaining onion and set aside with the peppers and squash. Add the cumin, chile powder and oil in with the garlic and onion pulp. Add in 1/2 teaspoon of salt. Whisk it all together.
Â
Brush the insides of the pepper halves with the seasoning mixture. Drizzle the remaining seasoning mixture over the zucchini, squash and onion slices and toss to coat. Turn your grill to medium high and place the vegetables and bell peppers onto the hot grill. Turn them every couple of minutes until the skin begins to bubble and the peppers and vegetables begin to soften. The vegetables can get as soft as you like it, but don't overcook the peppers because you need them to still stand on their own, like a bowl.
Remove everything from the grill. Chop up the zucchini, squash, onions fill each pepper with even amounts of the squash and onion mixture.
Top with a even amounts of cheese and place back on the grill long enough to melt the cheese. Serve as-is or with a pile of steaming hot tortillas and the typical condiments of salsa, chopped cilantro, chile sauce and additional chopped onion.
Â
 More Mexican Recipes for the Grill
Carne Asada Street Tacos
Stuffed Grilled Poblanos