Added the cilantro and parsley with the squash, to keep them brighter. Used green & yellow squash in slightly higher amounts just to change the color balance. Served this with CL's coconut-chile snapper. Very good.
Comments and Reviews 1-4 of 4
carolfitz Posted: 06/07/09
foodieforpeace Posted: 09/19/09
I made this recipe with zucchini only as we had sweet potatoes the night before. Did not have cilantro so increased the parsley with good results. Used vegetable stock vs chicken broth. Served this with grilled chicken with jerk seasoning and brown basmati rice with green onions and toasted almonds. I will be back to try different veggies.
EllenDeller Posted: 08/28/10
Made this along with jerk chicken and a coconut rice. I needed to add more broth and cook w/o a lid to keep moist. It was tasty, but next time I'd double the spices (at least) and add the cilantro & parsley at the end. Might also add red bell pepper and a sliced onion. We put quite a bit of a Carribean hot sauce on the plate, so if you like food hot, you might also add a habanero or some other flavorful chile.
rstarrlemaitre Posted: 03/17/11
A little disappointing; although good, I think this dish needed to be a little saucier - the vegetables were a tad dried out. The ginger and coriander were lovely, but definitely increase the allspice if you want to taste it. I agree that black beans would fill it out a bit more. Served with shredded bbq chicken and mashed potatoes.