Grilled Vegetables with Salsa Verde Grilled Vegetables with Salsa Verde

Grilled Vegetables with Salsa Verde image Image by: Grilled Vegetables with Salsa Verde image Author: Canadian Living

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 to room temperature.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2014


  • 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
Salsa Verde:
  • 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


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.

Nutritional facts per serving: about

  • Fibre 9 g
  • Sodium 889 mg
  • Sugars 7 g
  • Protein 8 g
  • Calories 446.0
  • Total fat 19 g
  • Potassium 1476 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 67 g


  • Iron 32.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 187.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetables with Salsa Verde