Grilled Vegetables with Cumin, Cilantro, and Salsa Verde

  1. Puree first 4 ingredients in processor.
  2. Place vegetables in large bowl.
  3. Add salsa mixture; toss to coat.
  4. Chill 2 hours.
  5. Prepare barbecue (medium-high heat).
  6. Remove vegetables from bowl, reserving salsa verde in bottom of bowl.
  7. Transfer salsa verde to serving bowl.
  8. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus.
  9. Arrange grilled vegetables on platter.
  10. Sprinkle with 1/4 cup chopped cilantro.
  11. Serve, passing salsa verde separately.

purchased salsa verde, extravirgin olive oil, ground cumin, cilantro, potatoes, red onions, red bell peppers, yellow bell peppers, portobello mushrooms, zucchini, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-vegetables-with-cumin-cilantro-and-salsa-verde-105313 (may not work)

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