GRILLED VEGETABLES WITH CUMIN AND LIME MARINATE ENJOY DAN:

GRILLED VEGETABLES WITH CUMIN AND LIME MARINATE by CHEF DAN:

Serves 4

MARINATE:

1/4-cup lime juice

2 garlic cloves, minced

1 teaspoon EACH cumin, lemon pepper, Tandoori masala, smoked paprika, turmeric, and Turkish oregano

1/8-teaspoon sea salt

1 tablespoon fresh cilantro, chopped

3 tablespoon olive oil

VEGETABLES:

1 onion, lengthwise and cut into 1/2-ich wedges.

1-1/2-pound eggplant, halved crosswise, then cut lengthwise into 1-inch thick

6 crimini mushrooms, halved

6 asparagus spears cut on the bias in 2-inch lengths

1 bunch Swiss chard

1 bell peeper, stemmed, seeded and halved lengthwise strips

2 each zucchini, halved lengthwise

2 plum tomatoes, halved lengthwise

1 cup cauliflower florets

1 cup broccoli florets

DIRECTION:

1.   Whisk together the marinate ingredients, spoon over your prepared veggies and toss.

2.   Wash Swiss chard and remove the leaves form the stems.

3.   Lightly oil and season with salt and pepper.

4.   Grill stems until they are moist and supple, with grill marks.

5.   Remove stems and allow cooling, then slicing and placing in a bowl.

6.   Lightly oil leaves and season with salt and pepper.

7.   Place on the grill and let wilt allowing some charring, remove and place in the bowl

8.   Add all veggies, except eggplant and marinate for 30 minutes, tossing occasionally.

9.   Prepare the grill for direct-heat cooking over medium-high heat.

10.                In a steel grill fry pan add eggplant and grill for 5 minutes.

11.                Add all veggies and gill 10-15 minutes, shaking steel pan occasionally.

12.                Season with salt and pepper, and place in bowl with chard.

ENJOY DAN:                                                          BON-APPETITE!!