Roasted Poblano Salad

Ingredients

• 1 medium white onion, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 2 poblano chile peppers
• 1 red bell pepper
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cumin

Preparation

1. Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400° to 500°) 6 to 8 minutes or until tender. Cut each slice in half; set aside.
2. Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400° to 500°) 6 to 10 minutes or until skins are blistered and blackened.
3. Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.
4. Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.