Spicy Chipotle Grilled Vegetables

(2)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. 3 Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
  4. 4 In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved