Grilled Vegetables and Chiles

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.

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1 yellow squash, cut into rounds
1 zucchini, cut into rounds
1 eggplant, cut into rounds
1 red bell pepper, cut into strips
1 poblano chile pepper
1 Tbsp. olive oil
2 tsp. salt
1 tsp. ground black pepper


Preheat grill to medium heat.

Toss all the vegetables and the poblano chile into a bowl with the olive oil and salt and pepper. Place the vegetables on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. s the chile roasts on the grill, its skin will begin to blister. Once the chile has blistered all over, remove from the grill, cool slightly and peel the skin off. Seed and slice the chile into strips before serving with the rest of the vegetables.

Recipe from Bobby Flay, Food Network.