Grilled Vegetables with Black Beans over Grilled Corn Bread

I took my basic corn bread, cooked in a cast iron skillet on the grill and then smothered the smokey bread in chopped grilled veggies and black beans.

Oh my... good...

Grilled Vegetables with Black Beans over Grilled Corn Bread

((Printable Version))

1 small zucchini, sliced into 1/4 inch slices, lengthwise

1 medium white onion, sliced

2 carrots, peeled (if they're very thick, cut them in half lengthwise)

1 whole red pepper

1 whole poblano chile

3-4 plum tomatoes, cored

1-2 ears corn, husk and silk removed

2-3 cups black beans, drained

1 teaspoon cumin

1/2 cup chopped fresh cilantro

juice from one lime

olive oil

salt and pepper
cheddar cheese for topping

*For this recipe you will also need a batch of grilled corn bread .  Cook the corn bread after you are finished with grilling the vegetables. 

Preheat your grill.  Coat all the vegetables in olive oil, salt and pepper. Grill the whole peppers and veggies, on the grill, turning until cooked and slightly charred.  

Place the peppers in a brown bag and allow them to steam so you can easily remove the peels.

Remove the corn kernels from the cob.  Roughly chop all the remaining vegetables, including the peppers, and add them in a medium sauce pan along with the black beans, cumin, lime juice, cilantro and 1/4 cup water.  Simmer on low heat to keep warm until the corn bread is done.

Cut the grilled corn bread into wedges. Top with the black bean veggie mixture and freshly grated cheese.


Linked to: Whole New Mom, Gooseberry Patch, Day 2 Day Joys