Spicy Chipotle Grilled Vegetables

 

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.