Grilled Veggies with Salsa Verde

6 large yellow-fleshed potatoes, scrubbed and cut in 1/2-inch (1 cm) thick slices 2 bulbs fennel 675 g mini sweet peppers, (about 24) 8 leeks, (white and light green parts only) 16 yellow and/or red cherry tomatoes, on the vine Salsa Verde: 2/3 cup (150 mL) packed fresh cilantro 2/3 cup (150 mL) extra-virgin olive oil 1/3 cup (75 mL) packed fresh parsley 1 tbsp (15 mL) grated lemon zest 1/4 cup (60 mL) lemon juice 4 cloves garlic 1 tsp (5 mL) salt 1/2 tsp (2 mL) pepper To change the number of servings, enter the number, then press “calculate”. Serving Calculator or reset Preparation In large pot of boiling salted water, cook potatoes until just fork-tender, 7 to 10 minutes. Using slotted spoon, transfer to paper towel–lined tray; let cool. Trim tops and bottoms of fennel bulbs, leaving root ends intact. Halve each and remove cores; quarter each half. Core peppers. Halve leeks lengthwise, leaving root ends intact; rinse well under cold running water, separating layers to remove grit. Drain well. (Make-ahead: Refrigerate potatoes, fennel, peppers and leeks in separate airtight containers for up to 24 hours.) Salsa Verde: In blender, purée together cilantro, oil, parsley, lemon zest, lemon juice, garlic, salt and pepper, scraping down side occasionally until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush potatoes, fennel, peppers, leeks and tomatoes with 1/3 cup of the Salsa Verde. Arrange vegetables on greased grill over medium-high heat, placing tomatoes on coolest part; close lid and grill until tomatoes begin to shrivel, about 10 minutes. Transfer tomatoes to platter. Turn remaining vegetables; grill until tender and lightly charred, about 5 minutes. Transfer to platter; drizzle with remaining Salsa Verde. Serve hot or let cool to room temperature. Tip from The Test Kitchen: To easily remove the seeds and cores from the mini sweet peppers, insert a paring knife into top of each pepper, cut a circle around stem and pull stem out with seeds and core attached. Related Video
 
Author: CL
Serves: 8
Ingredients
  • 6 large yellow-fleshed potatoes, scrubbed and cut in 1/2-inch (1 cm) thick slices
  • 2 bulbs fennel
  • 675 g mini sweet peppers, (about 24)
  • 8 leeks, (white and light green parts only)
  • 16 yellow and/or red cherry tomatoes, on the vine
  • Salsa Verde:
  • 2/3 cup (150 mL) packed fresh cilantro
  • 2/3 cup (150 mL) extra-virgin olive oil
  • 1/3 cup (75 mL) packed fresh parsley
  • 1 tbsp (15 mL) grated lemon zest
  • 1/4 cup (60 mL) lemon juice
  • 4 cloves garlic
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
Instructions
  1. large yellow-fleshed potatoes, scrubbed and cut in 1/2-inch (1 cm) thick slices
  2. bulbs fennel
  3. g mini sweet peppers, (about 24)
  4. leeks, (white and light green parts only)
  5. yellow and/or red cherry tomatoes, on the vine
  6. Salsa Verde:
  7. /3 cup (150 mL) packed fresh cilantro
  8. /3 cup (150 mL) extra-virgin olive oil
  9. /3 cup (75 mL) packed fresh parsley
  10. tbsp (15 mL) grated lemon zest
  11. /4 cup (60 mL) lemon juice
  12. cloves garlic
  13. tsp (5 mL) salt
  14. /2 tsp (2 mL) pepper
  15. To change the number of servings, enter the number, then press “calculate”. Serving Calculator or reset
  16. Preparation
  17. In large pot of boiling salted water, cook potatoes until just fork-tender, 7 to 10 minutes. Using slotted spoon, transfer to paper towel–lined tray; let cool.
  18. Trim tops and bottoms of fennel bulbs, leaving root ends intact. Halve each and remove cores; quarter each half. Core peppers. Halve leeks lengthwise, leaving root ends intact; rinse well under cold running water, separating layers to remove grit. Drain well. (Make-ahead: Refrigerate potatoes, fennel, peppers and leeks in separate airtight containers for up to 24 hours.)
  19. Salsa Verde: In blender, purée together cilantro, oil, parsley, lemon zest, lemon juice, garlic, salt and pepper, scraping down side occasionally until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush potatoes, fennel, peppers, leeks and tomatoes with 1/3 cup of the Salsa Verde. Arrange vegetables on greased grill over medium-high heat, placing tomatoes on coolest part; close lid and grill until tomatoes begin to shrivel, about 10 minutes. Transfer tomatoes to platter.
  20. Turn remaining vegetables; grill until tender and lightly charred, about 5 minutes. Transfer to platter; drizzle with remaining Salsa Verde. Serve hot or let cool to room temperature.
  21. Tip from The Test Kitchen: To easily remove the seeds and cores from the mini sweet peppers, insert a paring knife into top of each pepper, cut a circle around stem and pull stem out with seeds and core attached.
  22. Related Video
 

 

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