Dried Chile Peppers can be rehydrated and used to make a marinade that will add some kick to grilled vegetables.  Not just for vegetarians, this dish affordably brings a lot of flavor to your table that everyone will enjoy.

Chile Marinated Grilled Vegetables
Serves 4-6

Ingredients:
2 zucchini
2 leeks
1 Organic Dried Aji Amarillo Chile
1 Dried Lima Rojo Chile (for more heat, try substituting a Dried Aji Cereza Chile)
1/4^th cup rice wine vinegar
1/4^th cup champagne vinegar
½ cup canola oil
½ cup olive oil
2 tbsp salt

Directions:
1.  Reconstitute the dried chilies. 

2.  Add them to a blender with the vinegars. 

3.  Once the chilies have been chopped, slowly pour in the oils, while blending, to create an emulsion.  Add the salt and blend again briefly to mix it in.

4.  Cut the tops off of the leeks (leave the root end on so the leaves will stay connected), cut them lengthwise, and fan out the leaves under running water to wash out any ingrown dirt. 

5.  Quarter/halve your zucchini into manageable pieces and take the ends off.  Lay them in a baking dish with the leeks (inside up) and prick the zucchini flesh with the point of a knife to allow the marinade better access.

6.  Pour the marinade over them, gently moving the veggies around to make sure they’re well coated. 

7.  Let the vegetables marinate in the fridge for 3 hours or more.

8.  Drain off excess marinade, and cook the vegetables on an well oiled grill until each side has good grill marks and is soft (about 15 minutes total).

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