Categories: Vegetables

Ingredients

• 2 cloves garlic, finely chopped
• 1 tablespoon olive or vegetable oil
• 1 teaspoon sea salt
• 2 medium zucchini, halved lengthwise, cut into 1-inch slices (2 cups)
• 1 small red bell pepper, cut into 1-inch pieces (3/4 cup)
• 1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 1/2 cups)
• 8 oz baby pattypan squash, cut in half
• 1 canned chipotle chile in adobo sauce, seeds removed, finely chopped
• 1 tablespoon grated orange peel
• 1/4 cup lemon juice **
• 1/4 tsp orange extract **
• 1 tsp Truvia **
• ** (can use 1/2 C orange juice when on maintenance)

Directions

1. Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill “wok”).

2. Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Meanwhile, in small bowl, stir together chile, orange peel, lemon juice, orange extract & truvia; set aside.

4. In large bowl, toss cooked vegetables with lemon/orange mixture. Serve warm.

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