Best Spicy Chipotle Grilled Vegetables Recipes

FAJITA VEGGIES (CHIPOTLE COPYCAT)

Fajita Veggies (Chipotle Copycat) image

An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!

Provided by Meggan Hill

Time 15m

Number Of Ingredients 5

Ingredients

1/4 cup sunflower oil
2 large green peppers (stemmed, cored, and sliced)
1 large red onion (thinly sliced)
1/2 tablespoon fresh oregano (finely chopped, or 1/2 teaspoon dried)
Salt

Steps:

In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).
Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

Nutrition Facts : Calories 74 kcal, ServingSize 1 serving (1/4 cup each), Carbohydrate 3 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g

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

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

SPICY CHIPOTLE GRILLED SHRIMP

Spicy Chipotle Grilled Shrimp image

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!

Provided by Sue Carey-Bradley

Categories Seafood Shellfish Shrimp

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

Steps:

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g

GRILLED VEGETABLES WITH CHIPOTLE DRESSING

Grilled Vegetables with Chipotle Dressing image

Categories Tomato Side Hot Pepper Zucchini Summer Grill Grill/Barbecue Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup orange juice
1 tablespoon finely chopped canned chipotle chilies
1 teaspoon ground cumin
1/3 cup olive oil
3 plum tomatoes, quartered lengthwise
1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
1 red onion, cut into 1/3-inch-thick slices
1 chayote squash, peeled, cored, cut into 12 wedges

Steps:

Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.