Grilled Vegetables With Cumin, Cilantro, And Salsa Verde
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Salsa Verde (purchased)1 cup
Extra-Virgin Olive Oil2 tsps
Ground Cumin4 small
Red Onion (quartered)1 cup
Cilantro (chopped fresh)Directions:
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
12
Puree first 4 ingredients in processor
13
Place vegetables in large bowl
14
Add salsa mixture; toss to coat
15
Chill 2 hours
16
Prepare barbecue (medium-high heat)
17
Remove vegetables from bowl, reserving salsa verde in bottom of bowl
18
Transfer salsa verde to serving bowl
19
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
20
Arrange grilled vegetables on platter
21
Sprinkle with 1/4 cup chopped cilantro
22
Serve, passing salsa verde separately