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Chipotle Grilled Vegetables



GRILLED VEGETABLES with Chipotle Adobo Marinade
Chipotle Mexican Grill Recipe

Marinade  
1 small can chipotle peppers in adobo sauce
1-2 tablespoons soft butter
1-2 teaspoons freshly squeezed lemon juice

Use four tablespoons of the Chipotle adobo sauce. Save the chipotle peppers for another use. Mix adobo sauce with butter and lemon juice.

Vegetables
corn on the cob
Japanese eggplants
zucchini

Procedure for the Corn on the Cob: Peel back husks but don’t remove. Remove silks. Brush with adobo mixture. Rehusk and wrap in foil. Grill 10 to 15 minutes, turning occasionally until tender. Add salt and pepper to taste.

Procedure for the Japanese Eggplant:  Quarter lengthwise. Parboil until bright in color (2 to 3 minutes). Brush with adobo mixture. Grill until just tender.
Add salt and pepper to taste.

Procedure for the Zucchinis: Split zucchinis in half lengthwise. Parboil until bright in color (2 to 3 minutes). Brush with adobo mixture. Grill until just tender. Add Salt and Pepper to taste.

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