The Chef
Suvir Saran of Devi

Servings
Serves 8

Ingredients
Marinade
1/2 cup balsamic vinegar
6 cloves garlic, finely minced
2-inch piece fresh ginger, finely minced
11/2 cups olive oil
Salt and freshly ground pepper, to taste
1/2 cup finely minced cilantro leaves
1/2 cup finely minced mint leaves
1/2 teaspoon coarsely ground coriander seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala

Salad
1 green zucchini, quartered lengthwise
1 yellow zucchini, quartered lengthwise
1 red onion, quartered lengthwise
8 spears asparagus, trimmed
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
12 cherry tomatoes
1 apple, quartered lengthwise
1 pear, quartered lengthwise

Garnish
1/4 cup cilantro chiffonade (stack leaves, roll in a cigar shape, and cut crosswise into thin strips)

Cooking Instructions
Marinade
In a small bowl, whisk together the vinegar, garlic, and ginger. Slowly add the olive oil and whisk until combined. Season with salt and pepper. Add the cilantro, mint, coriander-seed powder, cayenne, and garam masala, and whisk again.

Salad
Put the vegetables and fruit in a large bowl and toss with three quarters of the marinade until coated. Set aside at room temperature for 15 minutes. Light the charcoal or preheat the grill to high. Remove the vegetables and fruit from the marinade and grill until just cooked through and a little charred on the outside. Cut the zucchini and peppers into 2-inch pieces, and cut the tomatoes in half. Toss all the grilled vegetables and fruit with the remaining marinade. Garnish with cilantro.

Best With
Lamb Shammi Kebabs with Green Chutney

Photograph by Mitchell Feinberg