- 6
- 25 mins
- 40 mins
Ingredients
- 2 large portobello mushroom caps
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, seeded and sliced in half
- 1 medium onion, sliced in 1/4-inch thick rounds
- 1/4 cup plus 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon chili powder, divided
- Salt and freshly ground pepper, to taste
- 3 large Yukon gold potatoes, cut into 1-inch wedges
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 to 2 tablespoons minced pickled jalapeno (depending on heat preference)
- 1 cup diced tomatoes (from a can, with juices)
- Cilantro, for garnish
- Shredded cheddar cheese, for garnish
Preparation
Step 1
Preheat the grill to medium-high.
In a large bowl, toss the mushrooms, zucchini, bell pepper and onion with 1/4 cup of the olive oil, garlic and 1 tablespoon chili powder. Season with salt and pepper and set aside.
In a large bowl, toss the potato wedges with the remaining 2 tablespoons of olive oil, 1 teaspoon chili powder and salt and pepper.
Grill the potatoes until marked and tender, about 8 to 10 minutes per side. (Grills vary, so if they’re cooking too fast, lower the heat or move them to a cooler side of the grill.) Reseason the fries with salt to taste while still warm.
Meanwhile, grill the other vegetables for about 10 to 15 minutes, until lightly charred and tender — they will cook at different rates, so keep an eye on them. Remove from heat and finely chop the vegetables. In a large saucepan over medium-high heat (or in a cast-iron pan on the grill), combine the vegetables with the oregano, smoked paprika, jalapeno, and diced tomatoes. Bring to a simmer and cook for 5 minutes. Season with salt and pepper, to taste.
Serve the hot vegetable chili over the grilled fries. Garnish with cilantro and shredded cheddar cheese