Grilled Organic Summer Vegetables with Lime and Chipotle-infused Olive Oil
Yield: About 12 skewers
Peak-of-the-season, grilled veggies take on a whole new personality when they are sizzled with the smoky citrus notes of this marinade! Try this dish in the fall with cubes of butternut squash or marinate and skewer up wild prawns. Gorgeous! You can find chipotle in the bulk spice section at your local PCC.
- 2 cups sliced zucchini, about 1/4-inch thick Add to list
- 2 cups sliced yellow squash, about 1/4-inch thick Add to list
- 2 cups red bell pepper squares, about 1-inch thick Add to list
- 2 cups cherry tomatoes Add to list
- 2 cups red onion squares, about 1-inch thick Add to list
- Any other favorite summer vegetables in season Add to list
- Lime and Chipotle-infused Olive Oil Add to list
Toss the vegetables in the Lime and Chipotle-infused Olive Oil and marinate for 1 hour, tossing occasionally. Thread onto skewers.
Cook the skewers, turning occasionally, over a preheated gas or charcoal grill just until the vegetables are crisp tender and their colors turn gem-like, about 6 to 8 minutes. Serve the remaining olive oil for drizzling.
You may create skewers for individual guests by including a variety of each vegetable on each skewer, or for more even cooking of each kind of vegetable, make skewers with only one kind of vegetable on each, then when cooked, topple them off on to a platter for serving.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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