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

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