Serve these veggie strips with meats or in sandwiches.

Ingredients

*4 fresh poblano chilies
*olive oil for brushing
*2 lg. yellow onions, peeled and cut into 1/2-inch slices
*salt and pepper, to taste

Directions

Prepare a hot fire in your grill.  Brush poblanos with olive oil and grill, turning often, until skin blisters and burns.  Transfer to a sealed plastic bag and let them steam and soften.  Brush onions with olive oil and grill until you have good grill marks on both sides, about 10 minutes.  Remove stems, skin, and seeds from poblanos, then slice them into thin strips.  Cut the onion slices in half and break them apart with a fork into strands.  Combine poblanos and onions, then season to taste.  Keep warm until serving.

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