Southwestern Grilled Vegetables

Any seasonal vegetables will work here, but I do recommend including a tomato and some onion for their flavors. As the tomatoes soften and cook, they will spread themselves over the rest of the vegetables, contributing to the seasoning. Peppers will be nice here when they're ready. I used summer squash and eggplant along with the tomato and onion.

8 cups mixed seasonal vegetables, cubed
1 Tbsp cider vinegar
1 Tbsp canola oil
1 1/2 tsp ground cumin
1 tsp salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
A couple fresh limes, quartered (optional)

Toss the vegetables in a bowl. Combine the vinegar, oil, cumin, salt, and pepper in a small bowl and miss well. Drizzle over the vegetables and stir to coat. Let sit for up to 30 minutes if you have time.

Grill the vegetables in a grill basket. Start them over high heat, stirring every 5-7 minutes. After 10-15 minutes, reduce heat to low and continue to grill until tender, another 10-15 minutes. If you like, turn the heat back up for a few minutes at the end for additional browning.

Top the vegetables with cilantro and a drizzle of fresh lime juice at the table.

Serves about 4.