Grilled Vegetable Salad with Aji Verde

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

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.