Ingredients
1 large sweet onion, cut into wedges2 poblano peppers, cut into 1-inch pieces2 medium zucchini, cut into 1-inch pieces4 tomatillos, husks removed and quartered3 jalapeno peppers, halved and seeded2 tablespoons canola oil2 tablespoons lime juice1 tablespoon Louisiana-style hot sauce1-1/2 teaspoons grated lime zest1/4 teaspoon salt2 teaspoons honey, optional
Preparation
In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.
Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.
