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
  • 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.

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