Skewered vegetables with cilantro sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed cilantro leaves |
| ½ | cup | Packed parsley leaves |
| ⅓ | cup | Coarsely chopped scallions |
| 1 | Garlic clove | |
| 2 | teaspoons | Lime juice |
| ½ | cup | Plain yogurt |
| ½ | cup | Sour cream |
| Salt and freshly ground black pepper | ||
| 4 | tablespoons | Olive oil |
| 1 | Clove garlic, finely minced | |
| 1 | tablespoon | Freshly grated or minced gingerroot |
| Cherry tomatoes | ||
| Zucchini, cut into 1/2-inch chunks | ||
| Red onion, quartered and separated into 3-layer pieces | ||
| Red and green bell peppers, seeded and cut into 1-inch square chunks | ||
| Corn on the cob, cut into about 1/2-inch rounds | ||
| Baby pattypan squash, optional | ||
| Salt and freshly ground black pepper | ||
Directions
CILANTRO SAUCE
GRILLED VEGETABLES
Soak 8 wooden skewers in water for one hour.
In a food processor combine the cilantro, parsley, scallions, garlic, and lime juice and puree until finely chopped. Add the yogurt and sour cream and continue pureeing until smooth. Season to taste with salt and pepper.
Preheat charcoal grill or grill pan.
In a small bowl stir together the olive oil, garlic and gingerroot. Arrange the vegetables on the 12 skewers and baste with the olive oil mixture.
Season with salt and pepper. Grill the vegetables, basting occasionally, until browned and tender, about 8 to 10 minutes. Serve with the cilantro sauce.
Yield: 8 skewers with about 1 cup sauce Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997