Ingredients

Here are the following ingredients:

• Grilled Vegetable Salad
• ¼ cup (60 mL) EACH olive oil and orange juice
• 2 cloves garlic, minced
• 2 tsp (10 mL) minced chipotles in adobo sauce
• ¾ tsp (3 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 2 small zucchini, halved lengthwise
• 2 ears corn, husked
• 2 sweet orange peppers, halved and seeded
• 2 cups (500 mL) halved cherry tomatoes
• 1 cup (250 mL) cooked or canned black beans, drained and rinsed
• 6 Beef Burgers, ¾ inch (2 cm) thick
• To Serve
• ⅓ cup (75 mL) 2% plain Greek yogurt
• 1 tsp (5 mL) minced chipotles in adobo sauce
• 3 cups (750 mL) cooked whole-grain rice or quinoa, warmed
• ¼ cup (60 mL) torn fresh cilantro leaves
• 3 tbsp (45 mL) toasted green pumpkin seeds (pepitas)

Shopping List

Here are the following shopping items to buy:

• Orange juice
• Olive oil
• 2 cloves garlic
• Salt
• Freshly ground black pepper
• 2 small zucchini
• 2 ears corn
• 2 sweet orange peppers
• Cherry tomatoes
• Cooked or canned black beans
• 6 Beef Burgers, ¾ inch (2 cm) thick
• 2% plain Greek yogurt
• Chipotles in adobo sauce
• Whole-grain rice or quinoa
• Fresh cilantro
• Toasted green pumpkin seeds (pepitas)

Method

Follow these cooking methods/directions:

1. Grilled Vegetable Salad: Whisk together oil, orange juice, garlic, chipotle, salt and pepper in small bowl. Toss 3 tbsp (45 mL) dressing with the zucchini, corn and peppers in a large bowl. Grill vegetables on oiled grill in a closed preheated barbecue over medium heat (350°F/180°C), turning occasionally, for 10 to 12 minutes or until tender and slightly charred. Transfer to cutting board; let cool.

2. Cut corn kernels off the cob into a large bowl. Chop zucchini into bite-sized pieces and slice peppers into thin strips; add to corn in bowl. Add tomatoes, beans and 3 tbsp (45 mL) of the remaining dressing, tossing to coat. Set aside.

3. Make a thumbprint depression in centre of each burger (to prevent rounding while grilling). Grill burgers over medium-high heat (400°F/200°C) in a closed preheated barbecue for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C).

4. To Serve: Stir remaining dressing with yogurt and chipotle until smooth and well combined. Divide warm rice, Grilled Vegetable Salad and burgers evenly among 6 shallow bowls. Top with yogurt sauce. Sprinkle with cilantro and pumpkin seeds.