This is adapted from Rick Bayless of Frontera Grill.
Brush olive oil on vegetables, salt and pepper them, and grill until soft, but still retaining body (4 minutes asparagus, 5 minutes mushrooms, 5 minutes zucchini and squash, 8 minutes bell peppers, 8 minutes sweet potatoes (lower temperature grill), 10 minutes red onion, 10 minutes corn). Once vegetables cool somewhat, dice into consistent bite sized pieces and cut corn from cob. Combine in a bowl and refrigerate.
Just before serving, add half of dressing and toss, serving with lime wedges. Adjust salt and pepper to taste.
To make dressing, toast the chiles in a dry nonstick pan over medium heat for several seconds on each side (use spatula to press them down). Remove from skillet, soak in hot water for 30 minutes. Discard stems and seeds.
Blend with apricot spread, lime juice, salt, and sugar to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (465g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4690.9mg | 162 % | |
Potassium 958.3mg | 25 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 25.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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