Spicy Chipotle Grilled Vegetables Recipe - BettyCrocker.com

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