Cilantro Sauce Ingredients:

· 1 cup fresh Cilantro, packed

· 1/2 cup fresh Parsley, packed

· 1/3 cup Scallions, finely chopped

· 1 clove Garlic

· 2 teaspoons Lime Juice

· 1/2 cup Plain Yogurt

· 1/2 cup Sour Cream

· Salt and Pepper to taste.

Grilled Vegetable Ingredients:

· 4 Tablespoons olive oil

· 1 clove garlic, minced

· 1 tablespoon freshly grated or minced gingerroot

· Baby pattypan squash (enough for 8 kabobs)

· Cherry tomatoes (enough for 8 kabobs)

· Zucchini, cut into 1/2-inch chunks (enough for 8 kabobs)

· Red onion, quartered and separated into 3-layer pieces (enough for 8 kabobs)

· Red and green bell peppers, seeded and cut into 1-inch square chunks (enough for 8 kabobs)

· Corn on the cob, cut into 1/2-inch rounds (enough for 8 kabobs)

· Salt and pepper to taste


1. Soak 8 wooden skewers in water for an hour.

2. Make the Cilantro Yogurt sauce first: Combine the cilantro, parsley, scallions, garlic, and lime juice in a food processor or mixer and

3. puree until finely chopped.

4. Add the sour cream and yogurt to the herb/lime juice mixture. Continue mixing until smooth.

5. Add salt and pepper to taste.

6. Set cilantro yogurt sauce aside.

7. Preheat grill.

8. Stir the olive oil, garlic and gingerroot together in a bowl.

9. Skewer the vegetables and brush on the olive oil mixture.

10. Season with salt and pepper.

11. Grill the vegetables, basting occasionally, about 8 to 10 minutes or until brown.

12. Serve with the cilantro yogurt sauce on top or on the side.