Ingredients
- 1/2 cup red wine vinegar
- 2 cloves garlic, finely chopped
- 2 tablespoons chipotle pepper puree (in adobo)
- 3/4 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground pepper
- 16 baby carrots, blanched
- 1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick
- 8 pattypan squash
- 8 baby zucchini, halved lengthwise
- 16 asparagus spears, trimmed
- 2 red bell peppers, seeded and quartered
- 2 yellow bell peppers, seeded and quartered
- 2 poblanos, seeded and quartered
- Salt and freshly ground black pepper
Directions
Preheat grill medium-high. Whisk together the vinegar, garlic and chipotle puree in a medium bowl. Slowly whisk in the oil and season with honey and salt and pepper to taste. Place the vegetables in a large baking dish and pour the vinaigrette over them. Mix well to coat and season with salt and pepper. Let sit at room temperature for 30 minutes. Grill until the vegetables are just cooked through but still hold their shape. Arrange on a large platter with a bowl of the Cabrales Dip.
Cabrales Dip:
- 2 cups creme fraiche or low fat sour cream
- 1/2 cup finely crumbled cabrales
- 2 tablespoons finely chopped cilantro leaves
- Salt and freshly ground pepper
Mix the creme fraiche and blue cheese together in a medium bowl until combined. Add the cilantro and season with salt and pepper, to taste.
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