Ingredients
1
tbsp finely chopped canned chipotle chilies
3
plum tomatoes, quartered lengthwise
1
medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
1
medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
1
Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
1
red onion, cut into 1/3-inch-thick slices
1
chayote squash, peeled, cored, cut into 12 wedges
Directions
1.
Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
2.
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.
3.
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.
New-York Restaurants
