1. Cut off ends of squash and peel carrots. Slice squash diagonally into 1/2-inch thick strips; slice carrots diagonally into 1/4-inch thick strips. 2. Brush vegetables with olive oil, then season with coarse salt and chipotle seasoning. 3. Lightly coat a large grill pan with non-stick cooking spray and heat to medium heat. Add vegetables and grill, turning occasionally until crisp-tender and lightly charred, about 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
