Tagged: peppers

Grilled Veggie Burrito Bowls

Grilled Veggie Burrito Bowls
When I made these grilled veggie burrito bowls, I thought they would be actual burritos. I had big tortillas and was ready to go. Then I chickened out. It was the rolling that intimidated me, and I didn’t think I was missing much by skipping the wrap. Instead I focused on the fillings because it’s what’s inside that counts, right?

For the vegetables, I made a version of a spice rub that I typically use for poultry. It’s a blend of chili, garlic & onion powder, cumin, paprika, salt and pepper that had a little bit of a kick. To fill the rest of the bowls, I included cilantro lime rice, pinto beans and cherry tomato pico de gallo and served them with chips and salsa.
Grilled Veggie Burrito Bowls
Grilled Veggie Burrito Bowls

Serves 4

For rice
1 teaspoon vegetable oil
1 cup uncooked long-grain white rice
1 cup water
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 handful cilantro, roughly chopped

For pico de gallo
1-1/2 cups quartered cherry tomatoes
1/4 cup chopped red onions
1 jalapeno, minced
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper

For beans
1-15 ounce can pinto beans, rinsed and drained
1/4 cup roughly chopped red onions
1 handful cilantro, roughly chopped
Juice of 1 lime
1 teaspoon kosher salt
1/4 teaspoon black pepper

For vegetables
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

1 zucchini, trimmed and sliced lengthwise, 1/4-inch thick
1 summer squash, trimmed and sliced lengthwise, 1/4-inch thick
1 red bell pepper, quartered lengthwise
1 orange bell pepper, quartered lengthwise
2 ears corn, shucked
1 tablespoon vegetable oil

Tortilla chips and salsa for serving

For the rice, heat the oil over medium high heat in a small saucepan. Toast the rice for 1 minute before adding the water, lime juice, salt and pepper. Bring to a boil, cover and reduce heat. Simmer for 15-20 minutes on low until the water is absorbed and the rice is tender. Stir in the cilantro.

For the pico de gallo, combine the tomatoes, onions, jalapenos, lime juice, salt and pepper.

For the beans, in a medium bowl, combine the pinto beans, red onions, cilantro, lime juice, salt and pepper.

For the vegetables, preheat a gas of charcoal grill on medium high heat. In a small bowl, combine the cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Drizzle the vegetables with oil and rub with the spice mixture. Grill the zucchini, squash and peppers until grilled marked, about 3-4 minutes. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the vegetables cool slightly before dicing the zucchini, squash and peppers and slicing the kernels off the corn cobs.

Divide the rice, beans and vegetables between 4 bowls. Top with pico de gallo. Serve with salsa and tortilla chips.

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Grilled Chipotle Shrimp & Corn Salad

Grilled Chipotle Shrimp & Corn Salad
I don’t understand people who salt their food before even taking the first bite. Give food a chance! It might be seasoned just right and not need anything else. I’m starting to have the same feeling about buttering corn. Why is it automatic that corn gets a pat of butter to melt over the warm kernels? Sweet corn is so tasty right now that it’s buttery on its own without any actual butter.

I bought a few ears of corn at the market yesterday morning. Instead of eating it on the cob, I sliced it right off into this grilled chipotle shrimp & corn salad. Into the bowl went baby greens, black beans, red onions and a diced bell pepper from our garden. Lime vinaigrette, cilantro and cojita cheese finished off the salad. The shrimp was a little spicy, and I loved that kick with all the cool, crisp ingredients.
Grilled Chipotle Shrimp & Corn Salad
Grilled Chipotle Shrimp & Corn Salad
Serves 4

For corn
3 ears corn, shucked
1 teaspoon olive oil

For shrimp
1 chipotle pepper in adobo sauce, roughly chopped
1 tablespoon adobo sauce
1 garlic clove, minced
Juice of 1 lime
1 tablespoon olive oil
1/2 pound shrimp, peeled and deveined

For vinaigrette
Juice of 1 lime
1 tablespoon chopped cilantro
1 garlic clove minced
1/4 teaspoon kosher salt
Pinch black pepper
1/4 cup olive oil

For salad

1 15-ounce can black beans, drained and rinsed
1 red bell pepper, diced
1/4 cup finely diced red onions
3 ounces baby greens
1 handful cilantro, roughly chopped
1/4 cup cojita cheese, crumbled

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

For the shrimp, whisk together the chipotle peppers, adobo sauce, garlic, lime juice and olive oil. Toss the shrimp in the marinade. Thread the shrimp on skewers. (If using wooden skewers, make sure to soak them in water for 30 minutes before using.) Grill until pink, opaque and cooked through, about 1-2 minutes per side.

For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil in a small bowl.

For the salad, in a large bowl, combine the corn, black beans, red peppers, onions, baby greens, cilantro and cheese. Toss in the dressing. Top with shrimp before serving.

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Veggie Fajita Bowls

Fajita Bowl
I’ve been having major food guilt lately. Coming off Halloween and going straight into the holidays is the worst time to be routinely thinking “why did I eat that?” Most of my slipups happen on weeknights. I rush to leave work, do pickup and get dinner ready for my little guy, and I end up mindlessly nibbling on his toddler meal.

To eliminate pre-supper snacking, I now try to make dinner for the whole family ahead of time. I loved these veggie fajita bowls hot or even cold out of the fridge. Sautéed poblano and bell peppers had a sweet, spicy kick that paired well with cilantro lime rice. I wanted salty crunch, so I topped it off with a few crumbled corn chips.
Fajita Bowl
Veggie Fajita Bowls

Serves 4

For cilantro lime rice
1 cup brown rice
2 cups water
1 garlic clove, minced
1 handful cilantro, chopped
Juice of 1 lime
1 teaspoon kosher salt
1/2 teaspoon black pepper

For fajita bowl
1 tablespoon vegetable oil
1 poblano pepper, deseeded and sliced lengthwise
1 small red onion, sliced
1 red bell pepper, deseeded and sliced lengthwise
1 green bell pepper, deseeded and sliced lengthwise
1 yellow bell pepper, deseeded and sliced lengthwise
1 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can black beans, rinsed and drained
1 handful cilantro, chopped
Crumbled tortilla chips for serving
Lime wedges for serving

In a small saucepan, bring 1cup rice and 2 cups water to a boil. Reduce the heat, cover and simmer until the rice is tender, about 30 minutes. Let the rice sit for 5 minutes before fluffing with a fork and stirring in the garlic, cilantro, lime juice, salt and pepper.

For the vegetables, heat the oil in a large skillet over high heat. When the oil is shimmering, add the poblano peppers and onions. Sauté for a minute until fragrant and then add the bell peppers, cumin, salt and pepper. Continue sautéing for 2-3 minutes until the peppers are tender, but still a bit crisp.

To serve, divide the rice into 4 bowls. Top with sautéed vegetables, black beans, cilantro and tortilla chips. Place a lime wedge in each bowl.

Halloumi Veggie Skewers

Halloumi Veggie Skewers
I don’t think there is a cheese I have ever not liked no matter how gooey or stinky a certain kind might be. For me, cheese falls into two categories, those that are creamy and spreadable and those that melt when heated. When I first heard of halloumi, I was intrigued because it didn’t fit either description. Hailing from Cyprus, this semi-soft cheese has such a high melting point that it can withstand frying or grilling.

With our grill working overtime on dinners ranging from burgers to chicken to salmon, I thought a vegetarian main was long overdue. Halloumi, with its salty flavor and squeaky bite, was a good match for chunks of onion, zucchini, yellow squash and red pepper. I made an herby lemon dressing to marinate the halloumi veggie skewers. Once they were clad in grill marks, I served the kebabs over a bed of couscous.

Halloumi Veggie Skewers
Halloumi Veggie Skewers

Serves 4

1 medium red onion, cut in half and quartered
3-4 medium zucchini and yellow squash, sliced into 1/4-inch-thick rounds
1 red pepper, cut into 1-inch pieces
1/2 pound halloumi, cut into 1-inch cubes
Juice of 1 lemon
1/4 cup olive oil

1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Wood skewers, soaked in water for 20 minutes
Couscous to serve

Preheat a gas or charcoal grill on medium high heat.

In a large bowl, combine the onions, zucchini, yellow squash, red peppers and halloumi.

In a small bowl, whisk together the lemon juice, olive oil, parsley, chives, thyme, salt and pepper. Marinate the vegetables and cheese for 20 minutes before threading onto skewers. Reserve the remaining marinade for serving.

Grill for 10 minutes until the vegetables and halloumi are heated through have grill marks. Serve with couscous and leftover marinade.

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