Vegetables such as potatoes and fennel are often parboiled before grilling, for the best texture; you can add additional flavors by tossing them with spice blends between boiling and grilling. Increase the amounts given below if you wish to keep the mixes on hand for convenience. The spice mixes are best stored in an airtight container in a cool, dark spot for up to 6 months.
Recipe information
Yield
Makes enough for about 2 pounds vegetables
Ingredients
Preparation
Step 1
FOR A SOUTHWESTERN MIX, stir together 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon coarse salt, and 1/2 teaspoon ground coriander in a small bowl. Toss with 2 pounds of parboiled vegetables such as potatoes before grilling. If desired, sprinkle spiced vegetables with fresh lime juice after they have finished grilling; it’s a perfect complement to the southwestern flavors.
Step 2
For a fennel spice mix, stir together 1 tablespoon plus 1 teaspoon ground fennel seeds, a pinch of cayenne pepper, 1 1/4 teaspoon dry mustard, 1 teaspoon coarse salt, and 1/4 teaspoon ground ginger in a small bowl, and use as directed above.
