Grilled Winter Vegetables Marinated in Chipotle Sauce

By akselden

Ingredients

• 4 steamed medium-sized red potatoes, halved
• 1 medium eggplant, sliced into 1/2
• inch thick rounds
• 1 large red bell pepper, seeded and cut into eight pieces
• 1 large green bell pepper, seeded
• and cut into eight pieces
• 1 small red onion, thickly sliced
• 2 chipotle chilies in adobo sauce, drained
• 2 tsp, Dijon-style mustard
• 2 tbsp. white wine vinegar
• 1/2 c. olive oil
• 1/4 c. safflower oil

Preparation

Step 1

Preheat broiler. Place potatoes, eggplant, bell peppers and onion on a broiler pan and broil 5 to 10 minutes, or until lightly browned, turning frequently.. Place vegetables in shallow bow!. Remove seeds and sterns from chipotle chilies and mince them finely. In a ,small bowl, combine the chilies, mustard, vinegar, olive oil and safflower boil. Pour over. vegetables, toss well and let marinate 20 minutes at room temperature before serving. Make 4 servings.