Prickly pear cactus and desert palms
Grilled Vegetable Salad with Aji Verde
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Grilled Vegetable Salad with Aji Verde

Serves
6
Prep
20–25 min
Cook
30 min
Corn, onion, zucchini, squash, peppers and mushrooms all have a place here. Choose the vegetable quantities to suit your table, then spoon the aji verde over the top.

Ingredients

Vegetables: choose quantities to suit your table

  • Corn
  • Red onion
  • Zucchini
  • Squash
  • Bell pepper strips
  • Mushrooms
  • Olive oil
  • Desert Dust

Aji verde

  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 cups cilantro, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 5 scallions, coarsely chopped
  • 1/4 cup chopped mint
  • 1 tablespoon chopped serrano or jalapeño chile
  • 1/4 teaspoon salt

Directions

  1. Make the aji verde first. Put all the sauce ingredients in a blender and process from low speed to high until smooth, about 1 minute. Cover and refrigerate for at least 1 hour.
  2. Toss the vegetables with olive oil and Desert Dust.
  3. Cook on a medium barbecue for about 30 minutes, until golden and softened.
  4. Allow the vegetables to cool until they can be handled. Cut into smaller pieces, removing any unwanted seeds and membranes.
  5. Arrange in a large bowl or on a serving board and serve with the aji verde.

Keep in mind

  • Allow at least 1 hour of chilling for the sauce before serving.
  • The vegetable quantities are flexible. Choose a mix that suits the table.
The Original Desert Dust all-purpose seasoning bottle.

The Dust In This Recipe

The Original Desert Dust

$12.99

The Original brings smoky spice and earthy sweetness together with organic Coachella Valley dates. Keep it next to the salt and shake it over meat, fish, vegetables, eggs, popcorn, soups and whatever else is for dinner.
  • The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
  • Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
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