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)
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