Spicy Chipotle Grilled Vegetables Recipe
Spicy chipotle grilled vegetables with zucchini, bell pepper, asparagus, and pattypan squash. Perfect for a flavorful side dish or to pair with grilled meats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Grill
- Blender
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
- Serving platter
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
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