Grilled Vegetables with Cumin, Cilantro, and Salsa Verde Recipe

Name: Grilled Vegetables with Cumin, Cilantro, and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups purchased salsa verde, 1/4 cup extra-virgin olive oil, 2 teaspoons ground cumin, 1/2 cup (packed) fresh cilantro leaves, and more.

Yes, Grilled Vegetables with Cumin, Cilantro, and Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables with Cumin, Cilantro, and Salsa Verde

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