Prep 7 mins
Cook 15 mins
Chipotle seasoning combines with coarse salt to add a tasty and different finish to simple, colorful vegetables. Using a grill pan adds some sizzle and a light char. From Mexican chef Coby Arzola.
- 2 medium zucchini
- 2 medium summer squash
- 2 large carrots
- 2 tablespoons olive oil
- coarse salt, to taste
- chipotle chili seasoning, to taste
- Cut off ends of squash and peel carrots. Slice squash diagonally into 1/2-inch thick strips; slice carrots diagonally into 1/4-inch thick strips.
- Brush vegetables with olive oil, then season with coarse salt and chipotle seasoning.
- Lightly coat a large grill pan with non-stick cooking spray and heat to medium heat. Add vegetables and grill, turning occasionally until crisp-tender and lightly charred, about 15 minutes.