Dinner for two with some left overs which is great because the salad can also be served later as a side dish to another meal.
These veggies are superb, barbecuing brings out their natural flavours and with that char on them it’s something you’ll love. But the key is to BBQ them just as they are with nothing on them, except sprinkling them with salt.
What You Need
A sheet pan.
1 small bowl.
2 tablespoons of olive oil.
2 tablespoons of rice vinegar.
5 Bell peppers, any colour.
2 jalapeño peppers.
5 fresh corn husks.
2 garlic cloves.
1 baguette – cut in half.
Turn the temperature of your BBQ to 400 degrees Farenheit and put all your veggies and garlic on. Every once in a while turn them with your tongs to ensure they are cooking evenly. Once everything has a bit of char on it take them off the BBQ using the sheet pan.
Let them cool in your kitchen and cut into the jalapeños, the Bell peppers, taking out all the seeds. For the jalapeños leave some of the seeds as they will give the dish a bit of heat. If you don’t like anything spicy take out all the seeds. Then cut the veggies into strips and then into little pieces. Put everything into a bowl.
With a sharp knife remove all the corn from the husks and then place into the bowl.
Using your fingers squeeze the garlic out of the cloves and put into the bowl.
Mix everything well and add salt to your liking. Now add one tablespoon of olive oil and a couple of tablespoons of rice wine vinegar – low in acidity unlike red wine vinegar which has the highest acidity.
Now the tasting portion starts – taste the veggies and adjust your seasonings such as salt, vinegar or oil. In our kitchen wife Linda and co-cook tastes everything and vice a versa when she cooks.
Take your baguette and brush with some olive and then place on the BBQ till it’s nice and toasty. Once done sprinkle some salt and pepper over it.
You are now realty to plate.
Enjoy- it’s super Delicioso.