Grilled Vegetables With Chipotle Dressing Recipes

CHIPOTLE CHICKEN SATAY WITH GRILLED VEGETABLES

Steps:

• Place chicken in a sealable plastic bag set in a shallow dish. Whisk 4 Tbsp. lime juice and peanut butter in a small bowl; whisk in chipotle, adobo, and 1/2 tsp. salt. Pour the marinade over the chicken, seal, and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours.
• Combine the remaining 2 Tbsp. lime juice and 1/2 tsp. salt, 1 Tbsp. oil, garlic, and pepper in a screw-top jar. Cover and shake well. Set aside.
• When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini, and onion in a large bowl with the remaining 1 Tbsp. oil.
• Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables, and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.
• Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.
• Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired.

SPICY CHIPOTLE GRILLED VEGETABLES

Steps:

• Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
• In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

GRILLED CHICKEN AND PEACHES WITH CHIPOTLE-PEACH DRESSING

Steps:

• Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
• Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
• Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING

Steps:

• Duck Breast:
• Prepare the grill.
• Brush the duck breasts with peanut oil and rub with chile powder.
• Put the duck on the grill skin side up and cook for three minutes.
• Turn skin side down and cook for three more minutes.
• Internal temperature should be 140 degrees F. for rare.
• Cook longer if you want the duck more done.
• Serve over salad greens with the chipotle ranch dressing.
• Chipotle Ranch Dressing:
• Smash the garlic and put into a blender.
• Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
• Put in a bowl, add the cilantro and scallions or chives and stir well.
• Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
• calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
• Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
• NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
• slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.

GRILLED VEGETABLES WITH CILANTRO-YOGURT DRESSING

Steps:

• Make the yogurt sauce by combining the yogurt, cilantro, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it.
• Brush the sliced zucchini, yellow squash, eggplant, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side.
• Arrange the grilled veggies on a platter and serve with the sauce

GRILLED VEGETABLES WITH CHIPOTLE DRESSING

Steps:

• Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
• Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.