Carole’s Roasted Vegetables
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 yellow squash, sliced
6 zucchini, sliced
3 red onions, cut into wedges
1 red bell pepper, cut into strips
1 poblano pepper, cut into strips
Nonstick vegetable cooking spray
1 1/2 Tbsp olive oil
1 Tbsp minced garlic
3/4 tsp salt
3/4 tsp pepper
8 oz. whole mushrooms
Place squash, zucchini, onion, and peppers in an oversized (larger than 9×13-inch) baking dish, or 2 smaller ones, that have been coated with cooking spray. In a small bowl, stir together oil, garlic, salt and pepper. Pour over vegetable mixture and stir to coat all vegetables. Bake, covered, at 400° for 15 minutes, stirring twice. Remove vegetables from oven and add mushrooms. Stir to coat vegetables. Bake an additional 10 minutes.
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