Nachos with char-grilled vegetables are great. The beauty of the dish is that you can use any seasonal vegetables that you fancy. You can make the dish as colourful as you want and it's also a nice one to share with friends. For these ones I chose gem squashes, bell pepper and onion, which made quite a good combination. The making of this dish is so easy and the grilling and baking times are short, so this is fine to make when the weather is hotter as well.
2 gem squashes
1 red bell pepper
Vegetable oil for grilling
200 g tortilla chips
100 g grated cheese
Chilli-tomato sauce for dipping
Cut the vegetables into fairly large chunks and grill them in a grill pan until they have nice grilling marks.
Cover the tortilla chips with cheese and the vegetables and bake them briefly in the oven until the cheese melts.
Serve with a dipping sauce of your choice. I didn't have guacamole, sour cream and tomato salsa this time, but just a homemade chilli-tomato sauce.