| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 8g | 1g | 15g |
| sugars | fibre | protein | salt |
| 6g | 4g | 4g | 0.5g |
When I first tried Grilled Vegetables with Papalo Sauce, I was instantly transported back to summer barbecues in Brooklyn, where the air is thick with the tantalizing aromas of street food. In my journey through the rich culinary tapestry of New York City, I’ve discovered countless flavors that marry beautifully, but few do so as harmoniously as the fresh vegetables and aromatic papalo in this recipe.
Bold, Bright Flavors
Papalo, a vibrant and fragrant herb from Mexico, brings a unique, almost citric note to the dish, setting it apart from the usual parsley or cilantro-laden recipes. When combined with crisp, grilled vegetables like zucchini, bell peppers, and red onions, it creates a medley of bold, bright flavors that dance on your palate. The addition of Greek yogurt and lime juice in the sauce adds a creamy tang, perfectly balancing the charred, smoky notes from the grill.
Healthy and Nutritious
Another reason to love Grilled Vegetables with Papalo Sauce is its health benefits. Vegetables like zucchini and bell peppers are packed with vitamins A and C, providing essential antioxidants that help combat inflammatory diseases. Olive oil, rich in healthy monounsaturated fats, along with the addition of garlic and cumin, offers anti-inflammatory and heart-healthy benefits. This dish is not only delicious but also a powerhouse of nutrients that can support a healthy lifestyle.
For those who appreciate dishes like Calabacitas a la Mexicana or are looking for a vibrant side to complement grilled meats or fish, this recipe is a must-try. It works magnificently as a standalone dish or an accompaniment, making it as versatile as it is flavorful.
The community aspect of sharing and enjoying food is significant for me as a chef and an actor. Recipes like these become the star of any convivial gathering, much like standout performances on stage. From the vibrant colors to the aromatic allure and the delightful crunch with each bite, Grilled Vegetables with Papalo Sauce is a tribute to the joy of eating well, and the camaraderie it brings.
What You’ll Need
- 4 medium zucchini, sliced lengthwise
- 6 bell peppers (assorted colors), seeded and quartered
- 2 red onions, cut into thick slices
- 3 ears of corn, husked and cut into halves
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup fresh papalo leaves, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled.
Step Two
In a large bowl, combine the zucchini, bell peppers, red onions, and corn. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss to coat the vegetables evenly.
Step Three
Place the vegetables on the preheated grill. Cook the zucchini and bell peppers for about 4-5 minutes per side, the red onions for about 3-4 minutes per side, and the corn for about 10-12 minutes, turning occasionally, until they are tender and lightly charred.
Step Four
While the vegetables are grilling, prepare the papalo sauce. In a medium bowl, combine the minced garlic, chopped papalo leaves, chopped cilantro, Greek yogurt, lime juice, cumin powder, and red pepper flakes (if using). Mix well until all ingredients are thoroughly combined.
Step Five
Remove the grilled vegetables from the grill and transfer them to a serving platter. Drizzle the papalo sauce over the grilled vegetables or serve it on the side.
Step Six
Serve the Grilled Vegetables with Papalo Sauce immediately. Enjoy your flavorful and healthy dish!
