News & Events



June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Grilled Vegetables with Guajillo Chile

The summer invites us to use all the vegetables available! For the people who love to barbeque, we have a great recipe that enhances even very bland vegetables. After using this recipe, we were surprised and pleased at how many people kept going back for second plates of vegetables!

Grilling vegetables is easy, so it is strange that more people do not grill them up regularly. One should always cut the vegetables into pieces so they will cook quickly and evenly; therefore, all the pieces should be a consistent size - no more than about 1 ½ inches thick. We have found that the harder vegetables soften up better if blanched for a few minutes before grilling.

Tip: do not overcook or over-grill. Use a grilling basket to keep them out of the fire.


  • 3 cups whole mushrooms
  • 1 leek, cleaned & sliced 1 inch thick
  • 2 heads of broccoli, cut up
  • 4 medium sized zucchinis, sliced
  • 4 cups of green beans
  • 1 large eggplant, sliced
  • 5 celery stalks, sliced
  • 2 large red bell peppers, sliced
  • 1 lb. asparagus, cut in half
  • 5 cloves of garlic, crushed
  • salt



  • 1 ¼ cup of olive oil
  • 4 teaspoons of dried tarragon
  • 4 teaspoons of dried Guajillo Chile flakes
  • 3 teaspoons of fresh rosemary

Prepare the Oil mixture first. Add the crushed garlic, the tarragon, the Guajillo Chile, and the rosemary to the oil and let it sit for at least 30 minutes.


Add salt to each slice of the eggplant. Stack the slices on top of each other with a heavy piece of wood on top. After 15 minutes, you can drain and rinse the slices.

Sauté the whole mushrooms: use high heat and sear the mushrooms brown in about 7 minutes. In the last 4 minutes, add the leek slices.

Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty. Blanche the broccoli, zucchini, green beans, and celery stalks until they're barely cooked through but still tender (about 6 minutes).

Mix all the vegetables and add the olive oil mixture. Let it sit for at least 20 minutes. Grill no more than 7 minutes. We divided the vegetables into two batches and first grilled some salmon.

This recipe can be prepared two hours before grilling. Tip: if you like a bit more spice you can add more of the sweet tasting Guajillo Chile.

Have a delicious meal!

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