Vegetables such as potatoes and fennel are often parboiled before grilling, for the best texture; you can add additional flavors by tossing them with spice blends between boiling and grilling. Increase the amounts given below if you wish to keep the mixes on hand for convenience. The spice mixes are best stored in an airtight container in a cool, dark spot for up to 6 months.

　　

Ingredients

Makes enough for about 2 pounds vegetables

　　

Step 1

FOR A SOUTHWESTERN MIX, stir together 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon coarse salt, and 1/2 teaspoon ground coriander in a small bowl. Toss with 2 pounds of parboiled vegetables such as potatoes before grilling. If desired, sprinkle spiced vegetables with fresh lime juice after they have finished grilling; it’s a perfect complement to the southwestern flavors.

　　

Step 2

For a fennel spice mix, stir together 1 tablespoon plus 1 teaspoon ground fennel seeds, a pinch of cayenne pepper, 1 1/4 teaspoon dry mustard, 1 teaspoon coarse salt, and 1/4 teaspoon ground ginger in a small bowl, and use as directed above.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.