3 Reviews

I made these for ZWT #3, and decided to take the suggestion of making them on the grill as kabobs, since I was preparing them to serve with Moroccan Spiced Beef. They didn't caramalize like they would have in the oven, but were still quite tasty. And DS#1 and 2 ate them, because they were on a stick, and never would have touched them if they had to eat them with a fork! I might try these again in the oven, to see how differently they come out. Thanks for posting a wonderful, fresh tasting veggie side dish!

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ColCadsMom June 14, 2007

Just a few simple ingredients and yet they came together into an absolutely fantastic side dish. The combination of spices is a tad unusual bit works well together is there was a nice contrast between the sweetness of the basil in contrast with the smokiness of the cilantro. The real star is the cooking technique, which resulted in perfectly cooked vegetables. Thanks!

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justcallmetoni April 17, 2007
Roasted Tri Color Peppers and Onions