Lime-grilled vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes sliced crosswise 1/2-inch thick |
| 3 | larges | Carrots sliced diagonally 1/4-inch thick |
| ⅓ | cup | Olive oil |
| 1 | tablespoon | Lime juice |
| 2 | tablespoons | Onion(s), finely grated |
| ½ | teaspoon | Ground cumin seeds |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | larges | Zucchini sliced diagonally 3/4-inch thick |
Directions
1. Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside.
2. Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potato, carrot and zucchini slices and toss to coat. Let stand for 15 minutes.
3. Grill or broil the sliced vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95