GRILLED VEGETABLES WITH CHIPOTLE CHILE DRESSING (for six)

¼ cup orange juice

1 tablespoon finely chopped canned chipotle chiles

1 teaspoon ground cumin

1/3 cup olive oil

3 plum tomatoes, quartered lengthwise

1 medium zucchini, trimmed and cut lengthwise into ¼ inch thick slices

1 medium yellow crookneck squash, trimmed and cut lengthwise into ¼ inch thick slices

1 Japanese eggplant, trimmed and cut lengthwise into ¼ inch thick slices

1 red onion, cut crosswise into 1/3 inch thick slices

1 chayote squash peeled, pitted and cut into 12 wedges (wear thin, disposable gloves when peeling chayote squash  — it forms a slime that can be hard to wash off)

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1.   Whisk the first 3 ingredients in a small bowl.  Add the oil and whisk until well blended.  Season the dressing to taste with salt and pepper.

 2.  Prepare the barbecue (medium high heat).  Place all vegetables on 2 large baking sheets.  Brush vegetables with ¼ cup dressing and sprinkle with salt and pepper.  Grill vegetables until tender and beginning to brown, turning occasionally, 5 minutes for tomatoes, zucchini8, yellow squash, eggplant and onion; 15 minutes for chayote squash.

3.  Separate grilled onion slices into rings.  Arrange all grilled vegetables on a platter and drizzle remaining dressing over.  Season to taste with salt and pepper and serve warm or at room temperature.

from Barbara Fairchild, The Bon Appetit Cookbook