Grilled Vegetables With Chipotle Dressing
Recipe: #16878
January 21, 2015
Categories: Dinner, Side Dishes, Vegetables, Onions, Squash, Southwest, Budget-Friendly, Quick Meals, Entertaining, Fall/Autumn, Summer, Grilling (Outdoor), Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
"This sounds great. I'm not a big eggplant fan, so I would probably change up some of the veggies each time. From Bon Appétit July 1999."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (229 g)
- Calories 151.5
- Total Fat - 12.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 9.7 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 2.7 g
- Sugars - 6.4 g
- Protein - 2.3 g
- Calcium - 32.6 mg
- Iron - 1 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk first 3 ingredients in small bowl.
Step 2
Add oil and whisk until well blended.
Step 3
Season dressing with salt and pepper.
Step 4
Prepare barbecue (medium-high heat).
Step 5
Place all vegetables on 2 large baking sheets.
Step 6
Brush vegetables with 1/4 cup dressing.
Step 7
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.
Step 8
Separate grilled onion slices into rings.
Step 9
Arrange all grilled vegetables on platter.
Step 10
Drizzle remaining dressing over.
Step 11
Sprinkle with salt and pepper.
Step 12
Serve warm or at room temperature.
Tips & Variations
No special items needed.
