Spicy Chipotle Grilled Vegetables

Chipotle chili in adobo sauce enhances the smoked flavor of grilled veggies, while also adding a little heat!

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Servings 6

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

2: cloves garlic, finely chopped

1: tablespoon olive or vegetable oil

1: teaspoon kosher (coarse) salt

2: medium zucchini, halved lengthwise, cut into 1-inch slices (2 cups)

1: small red bell pepper, cut into 1-inch pieces (3/4 cup)

1: lb fresh asparagus spears, cut into 2-inch pieces (about 3 1/2 cups)

8: oz baby pattypan squash, cut in half

1: canned chipotle chile in adobo sauce, seeds removed, finely chopped

1: tablespoon grated orange peel

1/2: cup orange juice

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Directions

1 Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill "wok").
2 Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
3 Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
4 In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.

EXPERT TIPS

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Expert Tips

Kosher salt has larger grains than ordinary table salt and contains no additives.

The spicy, fresh flavors of these veggies work nicely with just about any grilled meat. Try it with grilled burgers or chicken drumsticks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 70
Calories from Fat: 0),

% Daily Value

Total Fat: 1/2g; 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 480mg; 480%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 35%;
Calcium: 6%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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fenix1

report Posted Jun. 11, 2010 4:30 PM

Delicious and easy to make. I used one and a half chipotles instead of the one called for and it was perfect. I didn't bother removing the seeds either, way too hard to do with a squishy canned chili. Next time I might try emulsifying the orange juice/chili mixture with my inversion blender so it sticks to the veggies a little better, all the good stuff was still in my plate when I was finished, but since we had it with grilled red snapper filets we used the sauce for the fish also. The citrus was a great accent for seafood..