Mexican Veggie Stacks

These Mexican-style stacks deliver a heaping helping of chili-spiced grilled vegetables, including fresh corn, tomatoes, onions, and zucchini.

Reprinted with permission from The Good Housekeeping 400 Calorie Vegetarian 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Mexican Veggie Stacks

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    Ingredients

    2 teaspoons hot Mexican-style chili powder 2 ears corn, husks and silks removed
    3 tablespoons olive oil 1 metal skewer
    3/4 teaspoon salt 1 large red onion, cut crosswise into slices
    1/4 cup chopped fresh cilantro 1 medium zucchini, cut diagonally into -inch-thick slices
    2 tablespoons fresh lime juice 2 large ripe tomatoes, each cut horizontally in half
    1 large poblano chile 1 cup Monterey Jack cheese, shredded

    directions

    Prep: 35 min Total:
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    • 1

      Prepare outdoor grill for direct grilling over medium-high heat.  

    • 2

      In cup, combine chili powder, 2 tablespoons oil, and ½ teaspoon salt; set aside. In bowl, combine cilantro, lime juice, remaining ¼ teaspoon salt, and remaining 1 tablespoon oil; set aside.  

    • 3

      Place poblano and corn on hot grill rack. Grill until poblano is blistered on all sides and corn is charred in spots, 10 to 15 minutes, turning occasionally.  

    • 4

      Remove poblano from grill; wrap in foil, sealing tightly, and set aside to steam until cool enough to handle, about 15 minutes. Transfer corn to cutting board.  

    • 5

      Push metal skewer horizontally through each onion slice to hold slice together. Brush both sides of onion and zucchini slices and cut sides of tomatoes with reserved chili oil; place on hot grill rack and cook until tender, about 10 minutes, turning over once. Place tomatoes on grill and cook until slightly softened, 6 to 8 minutes, turning over once. As vegetables are done, remove to platter and keep warm.  

    • 6

      Unwrap poblano; remove stem and cut poblano lengthwise in half. Peel off skin and discard seeds, then cut into ¼-inch-wide strips. Cut corn from cobs; add to cilantro mixture.

    • 7

      Remove skewers from onion slices. On each plate, place 1 tomato half, cut side up. Place one-quarter of zucchini on top of each tomato; arrange half of cheese over zucchini. Arrange onion on top, separating into rings; sprinkle with remaining cheese, then poblano. Top with corn.

    nutritional information

    Calories:
    340
    Fiber:
    6 g
    Fat:
    21 g
    Saturated Fat:
    8 g
    Carbohydrates:
    31 g
    Protein:
    13 g
    Sodium:
    670 mg
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