Get started on your celebrations for the summer and create this healthful grilled vegetable chili for your family or guests.
Course
Main Dish - Labor Day
Cuisine
American
Servings6
AuthorMary Papoulias-Platis
Ingredients
1poundred kidney beans, canned, drained and rinsed
2ears or corn, washed and cleaned (1/2 cup for garnish)
2zucchini, halved and quartered
2large tomatoes, halved
2green peppers, halved
1large sweet potato, peeled, sliced in round 1/4-inch thick
2carrots, peeled and halved lengthwise
2garlic bulbs, save one for garnish
1red onion, peeled and halved
1-2tablespoonsextra virgin olive oil
1onion, diced
128 oz.can of tomatoes
18 oz.can of tomato sauce
4cupsof water
2teaspoonsoregano
1teaspooncumin
1/2teaspooncayenne
2teaspoonsor more of salt
1/2teaspoonor more of pepper
1box of cherry tomatoes for garnish
Instructions
Set the grill on medium heat.
Prepare the vegetables for the grill. Wrap foil around the garlic bulbs for the grill.
Place a vegetable grill or foil on your grill, and place all the vegetables on to cook.
Drizzle with olive oil. Grill until vegetables are half-way cooked, around 15-20 minutes.
Placed cooked vegetables on a sheet tray, allowing time for the rest of vegetables to cook.
Roughly chop all of the vegetables. Peel the skin off of the tomatoes.
Heat oil in a Dutch oven over medium heat. Add diced onion, and cook until softened.
Add the spices, and cook for 1 minute.
Squeeze one garlic bulb into the mixture and cook for an additional minute.
Add the water, whole tomatoes (canned), and the tomato sauce, salt and pepper.
Add the vegetables, all but the red onion, one garlic bulb and the cherry tomatoes.
Stir and bring to a boil. Reduce heat and simmer for 30 -45 minutes until vegetables are cooked to desired doneness. (Check the potatoes, they take the longest to cook.)
Top each bowl with one fresh cherry tomato halved, grilled corn, and thinly sliced grilled red onion.