Spicy Chipotle Grilled Vegetables

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
9%
Spicy Chipotle Grilled Vegetables
30 min.
6
70kcal

Suggestions


Are you ready to elevate your grilling game with a burst of flavor? Our Spicy Chipotle Grilled Vegetables are the perfect side dish to complement any meal, whether you're hosting a summer barbecue or simply enjoying a cozy dinner at home. This vibrant medley of fresh vegetables is not only vegetarian, vegan, gluten-free, and dairy-free, but it also packs a punch with the smoky heat of chipotle and the zesty brightness of orange.

In just 30 minutes, you can whip up a colorful platter that will impress your guests and tantalize your taste buds. The combination of zucchini, red bell pepper, asparagus, and baby pattypan squash creates a delightful texture and flavor profile that is both satisfying and nutritious. The addition of garlic and a hint of citrus elevates these grilled veggies to a whole new level, making them a standout dish at any gathering.

Whether you're looking for a healthy side to accompany your main course or a delicious option for your next potluck, these Spicy Chipotle Grilled Vegetables are sure to be a hit. So fire up the grill, gather your ingredients, and get ready to enjoy a dish that is as pleasing to the eye as it is to the palate!

Ingredients

  • cloves garlic finely chopped
  • tablespoon vegetable oil 
  • teaspoon kosher salt (coarse)
  • medium zucchini halved lengthwise cut into 1-inch slices (2 cups)
  • small bell pepper red cut into 1-inch pieces (3/4 cup)
  • lb asparagus fresh cut into 2-inch pieces ( 3 1/2 cups)
  • oz baby vegetables cut in half
  •  chipotles in adobo seeds removed, finely chopped canned
  • tablespoon orange zest grated
  • 0.5 cup orange juice 

Equipment

  • bowl
  • grill
  • ziploc bags
  • wok

Directions

  1. 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.
  2. Place vegetables in grill basket (grill "wok").
  3. Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
  4. Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
  5. In large bowl, toss cooked vegetables with orange juice mixture.
  6. Serve warm.

Nutrition Facts

Calories70kcal
Protein16.51%
Fat31.16%
Carbs52.33%

Properties

Glycemic Index
26.83
Glycemic Load
1.98
Inflammation Score
-8
Nutrition Score
13.043478281602%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
2.47mg
Naringenin
0.44mg
Luteolin
0.08mg
Isorhamnetin
4.31mg
Kaempferol
1.06mg
Myricetin
0.03mg
Quercetin
11.1mg

Nutrients percent of daily need

Calories:69.7kcal
3.49%
Fat:2.73g
4.2%
Saturated Fat:0.46g
2.87%
Carbohydrates:10.31g
3.44%
Net Carbohydrates:6.94g
2.52%
Sugar:6.39g
7.1%
Cholesterol:0mg
0%
Sodium:395.62mg
17.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.25g
6.51%
Vitamin C:50.52mg
61.24%
Vitamin K:40.32µg
38.4%
Vitamin A:1216.12IU
24.32%
Folate:78.53µg
19.63%
Manganese:0.33mg
16.44%
Vitamin B6:0.27mg
13.74%
Fiber:3.37g
13.49%
Potassium:465.59mg
13.3%
Vitamin B1:0.19mg
12.83%
Iron:2.19mg
12.19%
Vitamin B2:0.2mg
11.65%
Copper:0.23mg
11.57%
Vitamin E:1.37mg
9.16%
Magnesium:35.27mg
8.82%
Phosphorus:86.21mg
8.62%
Vitamin B3:1.48mg
7.4%
Zinc:0.78mg
5.22%
Vitamin B5:0.47mg
4.68%
Calcium:42.58mg
4.26%
Selenium:2.13µg
3.04%