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Spicy Chipotle Grilled Vegetables Recipe from Betty Crocker
Ingredients
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon kosher (coarse) salt
  • 2 medium zucchini, halved lengthwise, cut into 1-inch slices (2 cups)
  • 1 small red bell pepper, cut into 1-inch pieces (¾ cup)
  • 1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 ½ cups)
  • 8 oz baby pattypan squash, cut in half
  • 1 canned chipotle chile in adobo sauce, seeds removed, finely chopped
  • 1 tablespoon grated orange peel
  • ½ cup orange juice
Steps
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