Grilled Vegetables With Chipotle Dressing
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."
- 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
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.
Tips & Variations
No special items needed.