Mexican Veggie Stacks

These veggie stacks feature onions, cheese, and corn on a tomato half and turn up the heat with grilled poblano peppers. Pop a foil packet of tortillas on the grill for ten minutes to make it a full meal.

PREP: 25 minutes GRILL: 20 to 25 minutes

MAKES: 4 main-dish servings

4 (10-inch) wooden skewers

2 teaspoons hot Mexican-style chili powder
or 1 tablespoon regular chili powder

3 tablespoons olive oil

34 teaspoon salt

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 large poblano chile (6 ounces)

2 ears corn, husks and silk removed

1 jumbo red onion (1 pound),
cut crosswise into 4 slices

1 medium zucchini (10 ounces),
cut diagonally into ½ -inch-thick slices

2 ripe large tomatoes (10 to 12 ounces each),
each cut horizontally in half

4 ounces Monterey Jack cheese with jalapeño
chiles, shredded

1. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers 20 minutes.

2. In cup, combine chili powder, 2 tablespoons oil, and ½ teaspoon salt; set chili oil aside. In small bowl, combine cilantro, lime juice, and remaining ¼ teaspoon salt and 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 a few spots, 10 to 15 minutes, turning occasionally. Remove poblano from grill; wrap in foil and set aside 15 minutes. Transfer corn to cutting board.

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

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

6. Assemble stacks: Remove skewers from onion slices. On each of 4 dinner plates, place a tomato half, cut side up; top with all of zucchini, then half of cheese. Arrange onion slice on top, separating it into rings; sprinkle with remaining cheese, then poblano strips. Top with corn mixture.

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EACH SERVING: About 340 calories, 13g protein, 31g carbohydrate, 21g total fat (8g saturated), 30mg cholesterol, 670mg sodium