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Grilled Vegetables With Cumin, Cilantro, And Salsa Verde

Nutrition per serving    (USDA % daily values)
CAL
204
FAT
25%
CHOL
0%
SOD
27%

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Ingredients for 8 servings

2 cups purchased salsa verde

1/4 cup extra-virgin olive oil

2 teaspoons ground cumin

1/2 cup (packed) fresh cilantro leaves

3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices

4 small red onions, quartered

2 red bell peppers, each cut into 6 thick strips

2 yellow bell peppers, each cut into 6 thick strips

3 large portobello mushrooms, stemmed, quartered

5 zucchini, cut crosswise into 1/2-inch-thick rounds

16 thick asparagus spears, trimmed

1/4 cup chopped fresh cilantro

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