These delicious BBQ Mexican Veggies are the perfect side dish to bring along to your next fiesta in the sun!
Ingredients
2 courgettes, cut into chunks
1 red onion, quartered
1 red pepper, deseeded and cut into quarters
1 yellow pepper, deseeded and cut into quarters
1 whole garlic bulb, halved width ways
1 teaspoon smoked paprika
2 tablespoons olive oil
1 x 340g jar Old El Paso™ Enchilada Cooking Sauce
20g feta cheese, crumbled
2 spring onions, trimmed and finely sliced
Instructions
Preheat the barbeque to a medium- high heat. Place all the vegetables in a large shallow dish. Add the paprika and oil and toss well to coat.
Cook the vegetables on the barbecue for 15-20 minutes, turning frequently until tender and charred. Transfer the vegetables to a chopping board as they are cooked (see Tips).
Cut the barbecued vegetables into smaller bite-sized pieces and place in a serving bowl. Squeeze out the soft cooked garlic flesh from the skin, mash with a fork and add to the bowl.
Heat the enchilada sauce in a saucepan over a medium heat. Add to the vegetables and mix well. Season to taste with salt and freshly ground black pepper, if you like. Scatter over the crumbled feta cheese and spring onions. Serve warm or cold.
Expert Tips
The garlic may take a little longer to soften so allow an extra 5 minutes on the barbecue. If it is still too firm to mash, pop in the microwave on High for 10-20 seconds. Cool for 5 minutes.
You can try other veg in this dish such as chunks of butternut squash, thick slices of aubergine or asparagus spears.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
