Preheat grill to medium heat.
Toss all the vegetables and the poblano in a bowl with the olive oil and salt and pepper. Place on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. As the chile roasts on the grill
, its skin will begin to blister. Once the chile has blistered all over, remove from the grill, cool slightly and peel
the skin off. Seed
and slice the chile into strips before serving with the rest of the vegetables.
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