Grilled Vegetables with Cumin, Cilantro and Salsa Verde

Name: Grilled Vegetables with Cumin, Cilantro and Salsa Verde
Yield: 8 Servings
Ingredients: 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

By Rozanne Gold

June 30, 2001

Recipe notes