SPICY CHIPOTLE GRILLED VEGETABLES

Spicy Chipotle Grilled Vegetables image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

Previous Next

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

Steps:

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

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g