Best 3 Grilled Vegetables With Cumin Cilantro And Salsa Verde Recipes
**Grilled Vegetables with Cumin, Cilantro, and Salsa Verde: A Symphony of Flavors**
Indulge in a delightful culinary journey with our tantalizing grilled vegetables, masterfully seasoned with cumin, cilantro, and a refreshing salsa verde. This symphony of flavors will elevate your taste buds to new heights. Discover a treasure trove of recipes within this article, each offering a unique twist on this delectable dish. From the classic Grilled Vegetable Skewers to the innovative Grilled Vegetable Salad with Quinoa, every recipe promises an explosion of flavors and textures that will leave you craving more. Embark on this culinary adventure and experience the magic of grilled vegetables like never before.
**Recipe 1: Grilled Vegetable Skewers**
串焼き野菜
Savor the essence of summer with our Grilled Vegetable Skewers, a vibrant display of colorful vegetables grilled to perfection. Succulent zucchini, bell peppers, mushrooms, and onions are skillfully skewered and kissed with a tantalizing marinade of cumin, coriander, and paprika. As the skewers sizzle over the grill, the vegetables release their natural sweetness, mingling with the aromatic spices. Served with a zesty salsa verde, these skewers offer a delightful balance of flavors that will impress your palate.
**Recipe 2: Grilled Vegetable Salad with Quinoa**
藜麦烤蔬菜沙拉
Experience a delightful fusion of flavors and textures in our Grilled Vegetable Salad with Quinoa. Tender grilled vegetables, including zucchini, bell peppers, and carrots, are paired with the nutty goodness of quinoa, creating a wholesome and satisfying meal. The vegetables are marinated in a zesty blend of cumin, cilantro, and lemon juice, infusing them with a burst of Mediterranean flavors. Topped with a refreshing salsa verde, this salad is a symphony of colors, textures, and tastes that will tantalize your senses.
**Recipe 3: Grilled Vegetable Tacos with Avocado Salsa**
牛油果莎莎酱烤蔬菜塔可
Embark on a culinary adventure with our Grilled Vegetable Tacos with Avocado Salsa, a vibrant and flavorful dish that celebrates the beauty of fresh ingredients. Grilled vegetables, marinated in a tantalizing blend of cumin, chili powder, and lime juice, are nestled in warm tortillas and topped with a creamy avocado salsa. The avocado salsa, made with ripe avocados, cilantro, and a touch of jalapeño, adds a velvety texture and a subtle kick of heat. These tacos are a perfect blend of flavors and textures, offering a satisfying meal that will leave you craving more.
**Recipe 4: Grilled Vegetable Wrap with Feta and Mint**
菲达奶酪薄荷烤蔬菜卷
Delight in the freshness and simplicity of our Grilled Vegetable Wrap with Feta and Mint. Tender grilled vegetables, seasoned with cumin and paprika, are enveloped in a soft tortilla and complemented by crumbled feta cheese and refreshing mint leaves. Drizzled with a zesty salsa verde, this wrap offers a harmonious blend of flavors and textures, making it a perfect light lunch or a satisfying snack. The combination of grilled vegetables, feta cheese, and mint creates a delightful taste experience that will leave you feeling refreshed and energized.
SALSA VERDE GRILLED VEGETABLES
Steps:
- Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
- In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
- Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
- Notes
- Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.
Nutrition Facts : Calories 170 kcal, Carbohydrate 11 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 3 g, ServingSize 1 serving
GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE
Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 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.
GRILLED HALIBUT TACOS WITH SALSA VERDE
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- For the best flavor, use fresh vegetables that are in season.
- Make sure the vegetables are cut into uniform pieces so that they cook evenly.
- Don't overcrowd the grill; this will prevent the vegetables from cooking properly.
- Use a grill basket to keep the vegetables from falling through the grates.
- Turn the vegetables frequently to prevent them from burning.
- Season the vegetables with salt, pepper, and other spices before grilling.
- Serve the vegetables immediately with your favorite dipping sauce or dressing.
Conclusion:
Grilled vegetables are a healthy and delicious side dish that can be enjoyed with a variety of meals. With so many different vegetables to choose from, there's sure to be a combination that everyone will enjoy. So next time you're firing up the grill, don't forget to toss some vegetables on there! They're a great way to add flavor and nutrition to your meal.
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