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Chipolte-Glazed Vegetable Kebabs recipe

The smoky chipotle vinaigrette used toglaze the vegetable kebabs is not too fiery hot and is also greatused on a side of salad greens and beef, pork, chicken or seafoodentree salads.

Recipe: Chipolte-Glazed VegetableKebabs

2 medium-large zucchini, trimmed
18 small white mushrooms, stems trimmed flat with the caps
18 large cherry tomatoes, stemmed
3/4 cup Chipotle Vinaigrette (recipe follows)
Salt and freshly ground black pepper

  • Cut each zucchini crosswise into 9 equallythick slices. Trim the slices to form cubes. Divide the vegetables,alternating them, among 6 flat metal skewers. Be certain to arrangethe flat sides of the zucchini cubes and the stem ends of themushrooms so they will get the maximum exposure to the fire.
  • Light a direct heat charcoal fire andlet it burn down to medium-hot (5 seconds to “ouch”)or preheat a gas grill to medium-high. Position the rack about6 inches above the heat source.
  • When the grill is ready, lightly brushthe kebabs with some of the vinaigrette. Lay the kebabs on therack, cover and grill, turning every 2 minutes and basting oftenwith the vinaigrette, until it is used up and the vegetablesare lightly colored by the grill, 6 to 8 minutes total.
  • Season with salt and pepper and slidethe vegetables off the skewers onto plates. Serve hot.

    Serves 6.

    Recipe: Chipotle Vinaigrette

    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

  • In a food processor or blender, combinethe sherry vinegar, balsamic vinegar, garlic, chipotles, adoboand its sauce, and salt. Process until smooth. With the motorrunning, gradually add the oil through the hole in the lid: thedressing will thicken. Season with pepper and pulse to blend.Adjust the seasoning and pulse again just before using.
  • Use immediately or cover tightly and refrigeratefor up to 3 days. The dressing may separate; return to room temperature,then rewhisk to blend.Bacon Wrapped Shrimp Skewers with Honey Chipotle Glaze

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