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    Skewered Vegetables with Cilantro Sauce


    Source of Recipe


    recipe courtesy of Gourmet Magazine

    List of Ingredients




    Cilantro Sauce:
    1 cup packed cilantro leaves
    1/2 cup packed parsley leaves
    1/3 cup coarsely chopped scallions
    1 garlic clove
    2 teaspoons lime juice
    1/2 cup plain yogurt
    1/2 cup sour cream
    Salt and freshly ground black pepper
    Grilled Vegetables:
    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

    Recipe



    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 sauc

 

 

 


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