With the weather getting turning towards spring ever so slowly, I felt like doing a great dish that works all year. The warm flavors make me feel good during the end of the cold season, but the roasted flavors remind me of spring and summer. Zucchini is one of my favorite veggies. Its crunchy, delicious and takes on other flavors beautifully. Poblanos are a great very mild pepper and roasts so well. I hope you like this easy and nutritious side dish!


Servings: 10 | Serving Size: 1/2 Cup | Calories per Serving: 34


⸙ 6 Medium Zucchini

 4 Large Poblano Peppers

 1 Tablespoon EVOO

 2 Tablespoons Lime Juice

 Garlic Power, Cayenne Powder, and Black Pepper


 Preheat oven to 400 degrees.

 Chop the zucchini into half moon pieces.

 Slice the poblanos into long strips

 Place them onto a foiled cookie sheet.

 Pour the EVOO and lime juice over the veggies and mix well.

 Sprinkle the garlic, cayenne and black pepper over it and mix well again.

 Cook for 25-30 minutes.

Serve up and chow down!


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