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.
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Ojukwu Daniel
[email protected]This recipe is a great way to use up summer vegetables. I used zucchini, eggplant, and peppers from my garden.
Diya Abro07
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. They'll love the grilled vegetables and the salsa verde.
Crazy Rose
[email protected]I'm not a fan of cumin, so I omitted it from the salsa verde. It was still delicious!
Corneliu Popescu
[email protected]This recipe is a great way to use up leftover salsa verde. I had some leftover from another recipe, and it was perfect for this dish.
TheMiner Sisters
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire.
Honey Tuazon
[email protected]This recipe is perfect for a summer cookout. The grilled vegetables are a great side dish for grilled meats or fish.
Orji Emmanuel
[email protected]I'm not a vegetarian, but I love this recipe. It's a great way to get a healthy dose of vegetables into my diet.
Jahmar Diaz
[email protected]This recipe is a great starting point. I added some additional spices to the salsa verde to give it a bit more flavor.
Semsong Chy
[email protected]I didn't have any cilantro on hand, so I used parsley instead. It was still delicious!
MD Nausad
[email protected]I'm not sure what I did wrong, but my grilled vegetables turned out mushy. Maybe I grilled them for too long?
Jacob Towers
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the grilled vegetables and the salsa verde.
Binod Sawod
[email protected]The salsa verde is so versatile. I used it on the grilled vegetables, but I also think it would be great on grilled chicken or fish.
siham mollik1122
[email protected]I love the smokiness that the grill gives to the vegetables. It really takes this dish to the next level.
Ellamarina Abousleiman
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and peppers that I needed to use, and this recipe was the perfect solution.
Shahed Khani
[email protected]I'm not a big fan of grilled vegetables, but this recipe changed my mind. The vegetables were so flavorful and the salsa verde was the perfect finishing touch.
Michael Scott
[email protected]This recipe was a hit at my last dinner party. Everyone loved the grilled vegetables and the salsa verde was a great addition.
Edison Mulokozi
[email protected]The grilled vegetables were delicious, but the salsa verde was a bit too spicy for my taste.
Caydon Meisenheimer
[email protected]This recipe is a keeper! It's easy to make and produces amazing results. The vegetables were grilled to perfection and the salsa verde was tangy and flavorful. I'll definitely be making this again.
Boniface Muasa
[email protected]Absolutely delicious! The grilled vegetables were perfectly tender and flavorful, and the cumin-cilantro salsa verde was the perfect complement. I especially loved the smokiness from the grilled zucchini and eggplant.