Spicy Chipotle Grilled Vegetables

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

Spicy Chipotle Grilled Vegetables

BettyCrockerRecipe by BettyCrocker

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30 minutes

30 minutes

6 servings (3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 70
  • 1/2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 480mg
  • 14g
    (Dietary Fiber 4g, Sugars 6g)
  • 3g
  • Percent Daily Value*
  • 25%
  • 35%
  • 6%
  • 15%
  • Exchanges
  • 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 1

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

Tips & Techniques

  • Kitchen 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.

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

Directions

  1. 1Heat 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. 2Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. 3Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
  4. 4In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.

Categories: Ingredient, Vegetables, Mixed Vegetables

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