6 - 8 servings
1 pound poblano chiles (about 3)
1 red bell pepper
3 tablespoons olive oil, divided
2 pounds zucchini squash (about 4), cut into 1/2-inch pieces
1 medium onion, chopped
6 cloves garlic, minced
4 cups frozen corn kernels (about 16 ounces)
Set oven to Broil.
Remove stems and seeds from chiles and bell pepper. Cut lengthwise into quarters and place on a broiler rack, skin-side up. Broil 3 to 4 inches from heat source 4 to 6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place chiles and bell pepper in a 1-gallon sealable plastic bag. Seal bag to close; let stand 10 minutes, then peel or rub skins from chiles and pepper and discrd. Cut into 1/2-inch pieces; set aside.
While peppers stand, heat 2 tablespoons oil in a large skillet over medium-high heat; add half of zucchini and sauté.
No Nutritional Information Available
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