Options

Format:
Include:
PRINT
See more
Photo: William Dickey; Styling: Mary Lyn Hill Photo by: Photo: William Dickey; Styling: Mary Lyn Hill

Grilled Vegetables with Cilantro Butter

Southern Living JULY 1998

  • Yield: 4 servings

Ingredients

  • 4 ears fresh corn, unshucked
  • Cilantro Butter
  • 4 medium tomatoes, halved
  • 4 medium zucchini, cut into 1-inch-thick slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Garnish: fresh cilantro sprigs

Preparation

Soak corn in water to cover 1 hour. Peel back corn husks, leaving husks attached. Remove silks.

Spread Cilantro Butter evenly over corn, tomato, and zucchini; sprinkle with salt and pepper. Pull husks over corn, and twist ends tightly. Place tomato and zucchini in a grill basket.

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 to 15 minutes or until zucchini and tomato are tender, turning corn often. Grill corn 5 to 10 more minutes or until tender. (Husk edges will blacken.) Remove husks. Serve vegetables immediately. Garnish, if desired.

advertisement

Go to full version of

Grilled Vegetables with Cilantro Butter recipe

advertisement