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Serves: 4
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LEBANON
This vegetable platter (or a variation on it) appears on the table whenever a Lebanese meal is served. The vegetables are eaten by themselves as an hors d’oeuvre or as an accompaniment to grilled meats or seafood (often rolled up in a piece of pita). As you move east, you find a similar vegetable platter accompanying grilled meats in Iran, Iraq, India, and even Indonesia.
Serve this with Grilled Shrimp with Taratoor, the Ground Beef Kebabs, or Armenian Shish Kebab.
_ bunch scallion, both white and green parts, trimmed
_ bunch radishes, trimmed of roots and leaves
_ cucumber, cut lengthwise in half, then into wedges
_ dill pickles, cut lengthwise in half, then into wedges
_ romaine lettuce, hearts, rinsed and spun dry
Arrange the vegetables in an attractive pattern on a platter and serve.
Serves 4 to 6
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
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