- 1/4 cup orange juice
- 1 tablespoon finely chopped canned chipotle chilies
- 1 teaspoon ground cumin
- 1/3 cup olive oil
- 3 plum tomatoes, quartered lengthwise
- 1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
- 1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
- 1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
- 1 red onion, cut into 1/3-inch-thick slices
- 1 chayote squash, peeled, cored, cut into 12 wedges
- Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
- Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
- Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.