New Mexico Grilled Calabacitas on the Arteflame

Introduction

Grilled Calabacitas is a vibrant, healthy, and flavor-packed dish straight from New Mexico. Using the Arteflame Grill, we enhance the natural sweetness of squash, corn, and peppers with a light char and hint of chile seasoning. The flat-top griddle perfectly sears the vegetables while locking in their moisture and flavor. Let's make this Southwest favorite shine with a simple, elegant grilling process that brings every ingredient to life.

Ingredients

• 2 medium zucchini, sliced into thick rounds
• 2 yellow squash, sliced into thick rounds
• 2 ears of fresh corn, kernels cut off
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 poblano pepper, diced
• 2 tablespoons unsalted butter
• 1 teaspoon New Mexican chile powder
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Chopped cilantro for garnish (optional)
• Lime wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame Grill fire bowl.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack dry firewood in a teepee formation over the napkins and light the paper.
4. Wait about 20 minutes for the grill to come up to temperature. The flat-top cooktop and center grill grate will be ready for grilling.

Step 2: Prep your vegetables

1. While the grill is heating, wash and prep all vegetables.
2. Cut squash and peppers into even-sized pieces for uniform grilling.
3. Shave fresh corn kernels from the cob.

Step 3: Season the vegetables

1. In a bowl, toss zucchini, squash, corn, and all peppers with the butter, chile powder, garlic powder, salt, and pepper.
2. Ensure everything is coated evenly for maximum flavor.

Step 4: Grill the vegetables

1. Move to the flat cooktop griddle on the Arteflame.
2. Place all seasoned vegetables near the inner edge (hotter zone) of the cooktop to sizzle and sear beautifully.
3. Using a spatula, toss frequently until all vegetables are tender, lightly charred, and fragrant (about 10-12 minutes).

Step 5: Serve and garnish

1. Transfer the grilled calabacitas to a serving dish.
2. Top with fresh chopped cilantro if desired.
3. Squeeze lime wedges over the hot veggies right before serving for a burst of brightness.

Tips

• Start grilling the vegetables closer to the center of the flat top and move them outward once seared to keep warm without overcooking.
• Butter enhances the smoky flavor much more than oil when grilling on steel — don’t skip it!
• Use metal spatulas for easy movement and flip of the vegetables on the hot griddle.
• You can prepare everything at once — there's enough space!
• Try adding a pinch of cumin or smoked paprika for an added layer of flavor.

Variations

1. Cheesy Calabacitas: Just before removing, sprinkle shredded pepper jack or cotija cheese on the veggies until melted.
2. Smoky Bacon Calabacitas: Grill thick bacon strips until crispy on the Arteflame, chop and mix in with vegetables before serving.
3. Herbed Calabacitas: Add chopped fresh oregano and thyme during the final 2-3 minutes of grill time.
4. Spicy Calabacitas: Include sliced jalapeños or serrano peppers for added heat, and a dash of hot sauce while serving.
5. Mushroom Calabacitas: Toss in thick-sliced portobello or cremini mushrooms for an umami-rich variation.

Best pairings

• Grilled New Mexico-Style Ribeye Steak
• Green chile cornbread grilled on the flat top
• Mesquite grilled chicken thighs
• Southwestern black bean salad
• Margarita or NM-style craft beer

Conclusion

There’s nothing like the taste of New Mexico grilled calabacitas fresh off the Arteflame. The natural sweetness of the vegetables shines through, thanks to the even sear from the grill's solid steel flat surface. Whether you're creating a show-stopping side or a hearty vegetarian main dish, this bold Southwestern classic gets even better with the enhanced flavors of real wood-fire.