Name: Vegetable Salad with Barbecue Sauce
Prep time: 20 min
Yield: 5
Cuisine: Mexicana
Ingredients: 3 eggplants; 3 green bell peppers, , red or yellow; 3 red onions; 1/2 kilos button mushrooms; 3 zucchinis, long; 3 portobello mushrooms; 1/2 kilos asparagus; 5 nopales, guys; 3 green bell peppers, , red or yellow; 3 Poblano chiles

Preparation

20 mins

Low

Poblano peppers and bell peppers: remove the stem and seeds and cut into strips about 1 cm wide. Eggplants and onions: slice into approximately 1 cm thick rounds. Asparagus: trim the last third of the stem. Nopales: cut into strips about 1 cm wide. Zucchini: slice lengthwise into approximately 0.5 cm thick rounds. Portobello mushrooms and button mushrooms: remove the stem from the button mushrooms and slice into approximately 0.5 cm thick rounds. Slice the Portobello mushrooms into approximately 1 cm thick rounds. Mix the vegetables with the contents of a 250 ml bottle of Hunts barbecue sauce. Let the mixture marinate for 30 minutes. Wrap the vegetables in aluminum foil and place on the grill over medium heat for about 15 minutes or until the vegetables are tender.