Grilled Vegetables with Cumin, Cilantro, and Salsa Verde
- 2 cups purchased salsa verde
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ground cumin
- 1/2 cup (packed) fresh cilantro leaves
- 3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices
- 4 small red onions, quartered
- 2 red bell peppers, each cut into 6 thick strips
- 2 yellow bell peppers, each cut into 6 thick strips
- 3 large portobello mushrooms, stemmed, quartered
- 5 zucchini, cut crosswise into 1/2-inch-thick rounds
- 16 thick asparagus spears, trimmed
- 1/4 cup chopped fresh cilantro
- Puree first 4 ingredients in processor.
- Place vegetables in large bowl.
- Add salsa mixture; toss to coat.
- Chill 2 hours.
- Prepare barbecue (medium-high heat).
- Remove vegetables from bowl, reserving salsa verde in bottom of bowl.
- Transfer salsa verde to serving bowl.
- 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.
- Arrange grilled vegetables on platter.
- Sprinkle with 1/4 cup chopped cilantro.
- 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)