Spicy Chipotle Grilled Vegetables

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

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 6

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
  • 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.
  • 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:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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