2 cups purchased salsa verde
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1/2 cup (packed) fresh cilantro leaves
3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices
4 small red onions, quartered
2 red bell peppers, each cut into 6 thick strips
2 yellow bell peppers, each cut into 6 thick strips
3 large portobello mushrooms, stemmed, quartered
5 zucchini, cut crosswise into 1/2-inch-thick rounds
16 thick asparagus spears, trimmed
1/4 cup chopped fresh cilantro
Puree first 4 ingredients in processor.
Place vegetables in large bowl.
Add salsa mixture; toss to coat.
Chill 2 hours.
Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl.
Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus.
Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.