Chipotle-Glazed Vegetable Kebabs
From chefelaine 15 years ago
- 8 minutes to make
- Serves 6
A great side dish of fresh veggies, skewered, and glazed with chipotle, then grilled to mouthwatering perfection!
Ingredients
- 2 medium-large zucchini, trimmed, chunked shopping list
- 18 small white mushrooms, stems trimmed flat with the caps shopping list
- 18 large cherry tomatoes, stemmed shopping list
- green sweet peppers, chunked shopping list
- onions, chunked shopping list
- 3/4 cup Chipotle vinaigrette (recipe follows) shopping list
- salt and freshly ground black pepper shopping list
- ============================================ shopping list
- Chipotle vinaigrette shopping list
- 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. shopping list
- It only takes minutes to prepare. shopping list
- 3 tablespoons sherry wine vinegar shopping list
- 1 tablespoon balsamic vinegar shopping list
- 2 garlic cloves, chopped shopping list
- 2 canned chipotles en adobo, chopped shopping list
- 2 tablespoons adobo sauce from the chipotle can shopping list
- 1/2 teaspoon salt shopping list
- 2/3 cup olive oil shopping list
- freshly ground black pepper shopping list
- *****chipotle chile: shopping list
- This hot chile is actually a dried, smoked JALAPEÑO. It has a wrinkled, dark brown skin and a smoky, sweet, almost chocolaty flavor. shopping list
- Chipotles can be found dried, pickled and canned in adobo sauce. shopping list
- Chipotles are generally added to stews and sauces; the pickled variety are often eaten as appetizers. shopping list
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.
- 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.
The Rating
Reviewed by 49 people-
yeah baby gimme the heat on these babies hahahaha......five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Nice vinaigrette! Looks beautiful!
juels
in Clayton loved it
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great recipe Chef thanks
momo_55grandma
in Mountianview loved it
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