Chile-Dusted Vegetables

1. 1

   Cut off ends of squash and peel carrots.

2. 2

   Slice squash diagonally into 1/2-inch thick strips; slice carrots diagonally into 1/4-inch thick strips.

3. 3

   Brush vegetables with olive oil, then season with coarse salt and chipotle seasoning.

4. 4

   Lightly coat a large grill pan with non-stick cooking spray and heat to medium heat.

5. 5

   Add vegetables and grill, turning occasionally until crisp-tender and lightly charred, about 15 minutes.

No additional tips available.