BBQ Mexican Veggies

BBQ Mexican Veggies

These delicious BBQ Mexican Veggies are the perfect side dish to bring along to your next fiesta in the sun!
    • Total Time 30 Minutes
    • Spice Level Mild
    • Servings 4
    • Ingredients 10

    Ingredients

    • 1 jar (340g) Old El Paso™ Mild Enchilada Sauce
    • 2 zucchini, cut into 3cm thick rounds pieces
    • 1 red onion, skin removed and cut into 4 wedges
    • 1 red capsicum, deseeded & cut into quarters
    • 1 yellow capsicum, desseded & cut into quarters
    • 1 whole garlic bulb, halved
    • 1 tsp smoked paprika
    • 2 tbsp of olive oil
    • 30g Feta cheese
    • 2 spring onions, peeled and finely sliced

    Instructions

    1. Preheat the BBQ to a medium/high heat. Add all the veg to a large bowl, toss in oil and sprinkle with the paprika, toss again then pop onto the BBQ to cook for 15-20 mins turning every 5-10 minutes making sure it is all charred nicely.
    2. As the veg is cooked, pop it onto a chopping board and cut up any larger pieces into smaller bite-size pieces. Meanwhile, warm the sauce through, and add to the chopped veg squeezing out the sweet garlic. Top with some crumbled feta and spring onions.
    3. Serve alongside your BBQ’d meat, fish or roasted potatoes.