Recipe

Chipotle-glazed Vegetable Kebabs Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago A great side dish of fresh veggies, skewered, and glazed with chipotle, then grilled to mouthwatering perfection! Prep:10m Cook:8m Servings:6	Chefelaine
	easy quick affordable

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Ingredients

2 medium-large zucchini, trimmed, chunked

18 small white mushrooms, stems trimmed flat with the caps

18 large cherry tomatoes, stemmed

green sweet peppers, chunked

onions, chunked

3/4 cup Chipotle vinaigrette (recipe follows)

Salt and freshly ground black pepper

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Chipotle Vinaigrette

This dressing is not too fiery hot, and can be used on salads ranging from plain (though not delicate) greens to main-dish salads featuring meat, poultry, or seafood.

It only takes minutes to prepare.

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

*****chipotle chile:

This hot chile is actually a dried, smoked JALAPEÑO. It has a wrinkled, dark brown skin and a smoky, sweet, almost chocolaty flavor.

Chipotles can be found dried, pickled and canned in ADOBO SAUCE.

Chipotles are generally added to stews and sauces; the pickled variety are often eaten as appetizers.

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.

The Chipotle Vinaigrette:

1. 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.

2. Use immediately or cover tightly and refrigerate for up to 3 days. The dressing may separate; return to room temperature, then rewhisk to blend.

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