Why You’ll Love This Blend
This seasoning combines the smoky depth of ancho chile with aromatic herbs and a citrusy zing from California lemon peel.
Ingredients:
1 teaspoon ancho chile powder
1 teaspoon dried rosemary
1 teaspoon ground ginger
1 teaspoon dried California lemon peel
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried tarragon
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley flakes
1 teaspoon dried celery flakes
2 tablespoons olive oil (for coating vegetables)
Instructions:
Prepare the Seasoning Mix: Combine all the dried herbs and spices. Mix thoroughly to ensure even distribution. Pro Tip: Use a small grinder to have an even consistency
Season the Vegetables: In a large mixing bowl, add your chopped vegetables (e.g., carrots, bell peppers, zucchini, or broccoli). Drizzle with olive oil and toss to coat evenly. Sprinkle the seasoning mix over the vegetables and toss again to ensure they’re well-seasoned.
Cook the Vegetables:
Roasting: Preheat your oven to 400°F (200°C). Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
Grilling: Preheat your grill to medium heat. Place the seasoned vegetables in a grill basket or on skewers. Grill for 10-15 minutes, turning occasionally, until they’re cooked through and have nice grill marks. Best result for smoky flavor.
Serve: Transfer the cooked vegetables to a serving dish. Optionally, garnish with a sprinkle of fresh parsley or a squeeze of lemon juice for added brightness.
Tips for Best Results
Storage: Store any leftover seasoning mix in an airtight container in a cool, dry place for up to 3 months.
Versatility: This blend isn’t just for vegetables! Try it on grilled chicken, tofu, or even sprinkled over popcorn for a unique twist.
Adjusting Heat: For a spicier kick, increase the ancho chile powder to 1½ teaspoons or add a pinch of cayenne pepper.
Elevate your vegetable dishes with this zesty herb and ancho chile seasoning blend. It’s a simple yet effective way to add depth and flavor to your meals.
Here are some great tips for storing your seasoning blend.
Storage & Shelf Life
Storage: Transfer the prepared seasoning blend into an airtight container, such as a glass jar with a tight-fitting lid. Store it in a cool, dry place away from direct sunlight.
Shelf Life: When stored properly, the seasoning mix will retain its potency for up to 6 months. Over time, dried herbs and spices may lose their flavor, so it’s best to use the blend within this period for optimal taste.
Versatility of the Seasoning Blend
This zesty herb and ancho chile seasoning isn’t limited to just vegetables. Its balanced flavor profile makes it a versatile addition to various dishes:
Proteins: Sprinkle over chicken, fish, or tofu before grilling or baking.
Grains: Mix into cooked rice, quinoa, or couscous for added flavor.
Snacks: Dust over popcorn or roasted nuts for a spicy twist.
Soups & Stews: Incorporate into soups or stews to enhance depth and complexity.
Customization Tips
Heat Level: For a spicier blend, increase the ancho chile powder or add a pinch of cayenne pepper.
Herbaceous Notes: Adjust the quantities of herbs like rosemary, thyme, or tarragon to suit your taste preferences.
Citrus Zing: Enhance the lemony flavor by adding a bit more California lemon peel or a touch of lemon zest. You may also substitute orange zest.
Elevate your vegetable dishes and beyond with this versatile and flavorful seasoning blend. As you learn about creating your own recipes, you will find a new world of flavor opens before you.
Happy Grilling,
Jerry
I eat a lot of vegetables. My way of watching my weight and I do love them. I like the idea of adding a zesty herb blen to them. I am a simple person, so for me the easiest has always been butter and salt. I know, not the healthiest. But I can make this and have it on hand. I do roast or steam all of my vegetables. Does this work well when steaming the vegetables too?
Leahrae,
I have not tried this when steaming vegetables. I would imagine that since you can use this blend for roasting in the oven, it would work well in the steamer. You will need to find the amount of seasoning that works best for you.
Happy Grilling,
Jerry
Hi Jerry,
What a flavorful and creative seasoning blend! The combination of smoky ancho chile with citrusy California lemon peel and aromatic herbs sounds like a game-changer for roasted or grilled vegetables. I also love how versatile it is—it’s great that it works on everything from popcorn to proteins. Have you tried this mix on roasted sweet potatoes yet?
Best Regards Scott
Scott,
I have not tried it on sweet potatoes yet. I appreciate the suggestion, this will be something my nephew will want to try. This recipe has been added to our seasonings for grilled fish. We appreciate the way it gives the fish a more robust flavor but we use it sparingly.
Happy Grilling,
Jerry
I love experimenting with new seasoning blends and this Zesty Herb Ancho Chile mix sounds like it could really elevate some grilled vegetables. The balance of earthy ancho chile with fresh herbs is a great way to add depth without overpowering the natural flavors of the vegetables. I usually go for garlic and rosemary when grilling veggies, but I’m excited to try something bolder like this next time. On that note, do you find this seasoning works better on the grill or roasted in the oven?
Marlinda,
My Zesty Herb Ancho Chile has been a hit with all of my friends and family. I have even used it on chicken, turkey, and pork tenderloin with great results. I have found this rub gives a smokier flavor when done on the grill. If I am pressed for time and the weather is not cooperating, then I choose the oven.
Happy Grilling,
Jerry
This seasoning blend sounds incredible—definitely not your average veggie flavor booster! I love experimenting with herbs and spices, and the combination of ancho chile with zesty herbs really caught my attention. It seems like it would add that perfect smoky heat without overwhelming the natural flavors of the vegetables.
Do you find this blend works best for grilling, or have you tried it with roasted or sautéed veggies as well? I’m always looking for new ways to make healthy sides more exciting, especially when cooking for the whole family.
Really enjoyed this post—it’s inspiring me to step up my seasoning game!
Tommy,
I have used it for grilling, sauteeing, or roasting. It has worked well each time. I have even tried it with scrambled eggs mixed with onions, ham, mushrooms, and zucchini. The combined flavor was an explosion of flavor that I have to do at least once per month.
Happy Grilling,
Jerry
This seasoning blend is a game-changer! The combination of smoky ancho chile, fragrant herbs, and bright California lemon peel creates an incredible depth of flavor that brings vegetables—and so much more—to life. I love how versatile it is; perfect for roasted or grilled veggies, and equally amazing on chicken, tofu, or even popcorn. The thoughtful balance of heat, citrus, and herbal notes makes every bite exciting. Plus, the tips for customizing and storing the blend are super helpful. It’s clear that this mix was created with both flavor and practicality in mind. The simple preparation and wide range of uses make it a must-have in any kitchen. Thanks for sharing such a flavorful and inspiring blend—can’t wait to try it on grilled skewers this weekend!
andrejs,
This seasoning blend is a favorite of extended members. They have used it for all the dishes you mentioned, but grilled corn as well. Pull the husk back from the corn and liberally apply this seasoning blend for an out-of-this-world taste overload.
Happy Grilling,
Jerry
Hey Jerry! Man, this Zesty Herb & Ancho Chile seasoning recipe is a total flavor bomb! ???? I love how you’ve mixed that smoky ancho chile with the bright pop of lemon peel and all those aromatic herbs—it sounds like the perfect way to make veggies (or even popcorn!) taste next-level. I’m already planning to whip this up for my next grill session. Quick question: have you tried tossing this blend on grilled corn yet? Seems like it’d be a killer combo. Thanks for sharing such a versatile and mouthwatering recipe—definitely adding this to my seasoning lineup! ????
William,
Yes, indeed, I have tried this on grilled corn. This is the way I added it to my corn. I soaked the corn in husk for 30 minutes, pulled the husk back, and applied this rub liberally to the corn. I, then, pulled the husk back over the corn and placed it on the grill. I allowed it to grill for about 8 minutes before turning. I kept a close eye on it. until it way done. Another twist is to add your rub into mayonnaise before putting it on your corn. This is a different version of Mexican street corn.
Happy Grilling,
Jerry