Recipe

Chipotle-glazed Vegetable Shishkebabs Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago A delicious grilled veggie side dish, with easy vinaigrette chipotle dressing makes this a winner. Prep:15m Cook:8m Servings:6	Chefelaine
	easy cheap

Does this look good? Yeah! / Nope

Fans

mango

candylady

momo_55gra

tigerlily

bakerygirl

bizzielizz

thatsmysty

Ingredients

2 medium-large zucchini, trimmed

18 small white mushrooms, stems trimmed flat with the caps on

18 large cherry tomatoes, stemmed

3/4 cup Chipotle vinaigrette (recipe follows)

Salt and freshly ground black pepper

====================================

The Chipotle Vinaigrette Dressing

3 tablespoons sherry wine vinegar

1 tablespoon balsamic vinegar

2 garlic cloves, chopped

2 canned chipotles en adobo, chopped

2 tablespoons adobo sauce from the chipotle can

1/2 teaspoon salt

2/3 cup olive oil

freshly ground black pepper

Directions

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.

Recent Gawkers