Grilled Vegetables with Salsa Verde | Canadian Living

Name: Grilled Vegetables with Salsa Verde | Canadian Living
Ingredients: 6 large yellow-fleshed potatoes scrubbed and cut in 1/2-inch (1 cm) thick slices; 2 fennel; 675 g mini sweet peppers (about 24); 8 leeks (white and light green parts only); 16 cherry tomatoes on the vine; 2/3 cups packed fresh cilantro; 2/3 cups extra-virgin olive oil; 1/3 cup packed fresh parsley; 1 tablespoon grated lemon zest; 1/4 cup lemon juice; 4 cloves garlic; 1 teaspoon salt; 1/2 teaspoon pepper

www.canadianliving.com

This is the ultimate make-ahead grilled side dish. Simply prep the vegetables the night before and refrigerate in an airtight container. They're delicious hot off the grill, but just as tasty cooled...

View full recipe on www.canadianliving.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.

Share this recipe:

Ingredients

6 large yellow-fleshed potatoes scrubbed and cut in 1/2-inch (1 cm) thick slices
2 fennel
675 g mini sweet peppers (about 24)
8 leeks (white and light green parts only)
16 cherry tomatoes on the vine
2/3 cups packed fresh cilantro
2/3 cups extra-virgin olive oil
1/3 cup packed fresh parsley
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper