VEGETABLE RECIPE - 815
GRILLED SWEET POTATOES WITH
CILANTRO SAUCE
CILANTRO SAUCE:
1 c. lowfat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili pepper, cored, seeded, and very finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)
In a bowl, stir together the yogurt and sour cream.
When the mixture is
smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa.
Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).
SWEET POTATOES:
6 lg. sweet potatoes, rinsed, with skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste
Light the grill.
Cut the sweet potatoes lengthwise into 8 spears each (you
will have 4 dozen all together).
Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil.
When the coals turn gray, place the spears on the grill, cut sides down.
Cook the potatoes for about 8 minutes, turning them
often, until they are charred in spots and cooked through (test them with the
tip of a knife to make sure they're soft).
Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.
VEGETABLE RECIPE - 816
EASY
RATATOUILLE
1 eggplant, sliced thinly
2 green peppers, sliced
23 onions, sliced
Fresh or canned tomatoes, or tomato sauce
35 diced carrots
1 or 2 zucchini or summer squash
Canned or fresh mushrooms
Clove of garlic
In a wok or frying pan, sizzle garlic in small amount of cooking oil.
Begin sauteing peppers and onions.
Carrots, eggplant, mushrooms, and squash next. Tomatoes at the end.
Add any spices you wish with oil and garlic.
Serve with brown or white rice.
Can add cooked shrimp or chicken for a complete meal.
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