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Chipotle-Glazed Vegetable Shishkebabs Recipe

Ingredients

How to make it

  • Cut each zucchini crosswise into 9 equally thick slices.
  • Trim the slices to form cubes.
  • Divide the vegetables, alternating them, among 6 flat metal skewers.
  • Be certain to arrange the flat sides of the zucchini cubes and the stem ends of the mushrooms so they will get the maximum exposure to the fire.
  • Light a direct heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch") or preheat a gas grill to medium-high.
  • Position the rack about 6 inches above the heat source.
  • When the grill is ready, lightly brush the kebabs with some of the vinaigrette.
  • Lay the kebabs on the rack, cover and grill, turning every 2 minutes and basting often with the vinaigrette, until it is used up and the vegetables are lightly colored by the grill, 6 to 8 minutes total.
  • Season with salt and pepper and slide the vegetables off the skewers onto plates.
  • Serve hot.
  • =====================================
  • Chipotle Vinaigrette Dressing
  • In a food processor or blender, combine the sherry vinegar, balsamic vinegar, garlic, chipotles, adobo and its sauce, and salt.
  • Process until smooth.
  • With the motor running, gradually add the oil through the hole in the lid: the dressing will thicken.
  • Season with pepper and pulse to blend.
  • Adjust the seasoning and pulse again just before using.
  • Use immediately or cover tightly and refrigerate for up to 3 days.
  • The dressing may separate; return to room temperature, then re-whisk to blend.

Reviews & Comments 2

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    " It was excellent "
    mango ate it and said...
    Wow these sound fantastic!!!!!!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great shiskabob thanks
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

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