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How to Make Flan
Peruvian Arroz con Pollo
Spicy Chipotle Grilled Vegetables
cloves garlic, finely chopped
tablespoon olive or vegetable oil
teaspoon kosher (coarse) salt
medium zucchini, halved lengthwise, cut into 1-inch slices (2 cups)
small red bell pepper, cut into 1-inch pieces (3/4 cup)
lb fresh asparagus spears, cut into 2-inch pieces (about 3 1/2 cups)
oz baby pattypan squash, cut in half
canned chipotle chile in adobo sauce, seeds removed, finely chopped
tablespoon grated orange peel
cup orange juice
Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill "wok").
Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.
Kosher salt has larger grains than ordinary table salt and contains no additives.
The spicy, fresh flavors of these veggies work nicely with just about any grilled meat. Try it with grilled burgers or chicken drumsticks.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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