Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp adobo sauce
- 1 tbsp lime juice
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 4 ciabatta rolls
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss sliced vegetables with olive oil, salt, and black pepper.
3. Grill vegetables for 5-7 minutes per side or until tender and lightly charred.
4. In a small bowl, whisk together mayonnaise, sour cream, adobo sauce, lime juice, cumin, smoked paprika, and garlic powder.
5. Cut ciabatta rolls in half and grill for 1-2 minutes per side or until lightly toasted.
6. To assemble, spread adobo sauce mixture on the bottom half of each roll.
7. Top with grilled vegetables and crumbled queso fresco.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 30g
- Protein: 11g
Substitutions for ingredients:
- Any type of bell pepper can be used.
- Any type of squash can be used instead of zucchini.
- Any type of cheese can be used instead of queso fresco.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of bread, such as sourdough or French bread.
- Add avocado slices for extra creaminess.
Tips and tricks:
- Make sure to slice the vegetables evenly for even grilling.
- Brush the grill grates with oil to prevent sticking.
- Don't overcrowd the grill, as this can cause the vegetables to steam instead of grill.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and lime wedges for garnish.
Garnishes:
- Fresh cilantro or parsley
- Lime wedges
Pairings:
- Serve with a side salad or fruit for a complete meal.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Grilled corn on the cob
Troubleshooting advice:
- If the vegetables are not cooking evenly, move them around on the grill or adjust the heat.
Food safety advice:
- Make sure to wash all vegetables before slicing and grilling.
- Use a meat thermometer to ensure that any added protein is cooked to a safe temperature.
Food history:
- Trancapecho is a traditional Costa Rican dish that typically consists of rice, beans, and meat. This grilled vegetable version is a vegetarian twist on the classic dish.
Flavor profiles:
- Smoky, tangy, and slightly spicy.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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