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Recipe Summary

Yield:
7 (1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut poblano chiles and red peppers in half lengthwise; remove and discard seeds and membranes. Place, skin side up, on a baking sheet; flatten with palm of hand. Cut squash in half lengthwise; coat squash with cooking spray. Place squash on baking sheet, cut side down. Broil peppers and squash 5 1/2 inches from heat (with electric door partially opened) 15 to 20 minutes or until peppers are charred. Place peppers in ice water until cool. Broil squash 5 to 10 additional minutes or until charred. Place squash in ice water until cool. Remove peppers and squash from water; peel and discard skins. Cut into 1/2-inch strips.

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  • Combine vinegar and remaining ingredients in a small bowl; stir well. Combine pepper strips and squash in a bowl; add vinegar mixture, and toss gently. Cover and chill until ready to serve. Serve with a slotted spoon.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

64 calories; calories from fat 25%; fat 1.8g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2.6g; carbohydrates 11.8g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 91mg; calcium 0mg.
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