Chipotle Mexican Grill Adobo Marinade for Grilled Vegetables
1 small can chipotle peppers in adobo sauce
1 to 2 Tbsp. soft butter or olive oil
1 to 2 tsp. freshly squeezed lemon juice
Use 4 tablespoons of the Chipotle adobo sauce.
Save the Chipotle peppers for another use.
Mix adobo sauce with butter and lemon juice.
Brush over vegetables before and during grilling.
Salt and pepper to taste.
Corn on the cob: Peel back husks but don’t remove. Remove silks. Brush with
adobo mixture. Rehusk and wrap in foil. Grill 10 to 15 minutes, turning
occasionally until tender.
Japanese eggplants: Quarter lengthwise. Parboil until bright in color (2 to
3 minutes). Brush with adobo mixture. Grill until just tender.
Zucchini: Split zucchinis in half lengthwise. Parboil until bright in color
(2 to 3 minutes). Brush with adobo mixture. Grill until just tender.
Source: Chef Steve Ells
Source: Chipotle Mexican Grill