Grilled Vegetables With Chipotle Dressing
Recipe: #16878
January 21, 2015
Categories: Side Dishes, Onions, Squash, Southwest, Grilling (Outdoor), Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Vegetarian Dinner, Vegan Dinner, 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 is 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
No special items needed.
0 Reviews
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