 | | Directions |
- Soak 12 wooden skewers in water for one hour.
For Cilantro Sauce:
- In food processor, combine cilantro, parsley, scallions, garlic, and lime juice. Puree until finely chopped. Add yogurt and sour cream and puree until smooth. Season to taste with salt and pepper.
- For Skewered Vegetables:
- Preheat grill or grill pan.
- In a small bowl, stir together olive oil, garlic, and ginger root.
- Arrange vegetables on 12 skewers and baste with the oil mixture. Season with salt and pepper.
- Grill vegetables, basting occasionally, until browned and tender. (Approximately 10-12 minutes.)
- Serve with cilantro sauce.
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Prep Time: 15 minutes
Cook Time: 10 minutes
|  | | Ingredients | | | |
| - | | Cilantro Sauce |
| - | | 1 cup packed cilantro leaves, approximately 1 bunch |
| - | | 1/2 cup packed parsley leaves |
| - | | 1/3 cup chopped scallions |
| - | | 1 clove garlic |
| - | | 2 teaspoons lime juice |
| - | | 1/2 cup plain yogurt |
| - | | 1/2 cup sour cream |
| - | | salt and pepper to taste |
| - | | Grilled Vegetables |
| - | | 4 tablespoons olive oil |
| - | | 1 clove garlic, finely minced |
| - | | 1 tablespoon fresh grated ginger root |
| - | | 1 package cherry tomatoes |
| - | | 2 small zucchini--cut into 1/2 |
| - | | 1 red onion, quartered and separated into 3 layer pieces |
| - | | 2 ears of fresh sweet corn, cut into 1/2 |
| - | | 1 1/2 baby pattypan squash, seeded and cubed |
| - | | salt and pepper to taste |
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