Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.
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.
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).
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.