Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----stuffed grape leaves-----
  32      large         bottled grape leaves
     2/3  cup           cooked -- chopped spinach
     2/3  cup           red bell peppers -- roasted &
                        -- diced
     2/3  cup           zucchini -- grilled & diced
     2/3  cup           yellow squash. grilled &
                        -- diced
   3      tablespoons   cilantro -- chopped
   2      tablespoons   lime juice
                        salt
                        Hungarian paprika
                        olive oil spray
                        -----lima beans-----
   1 1/2  cups          lima beans -- soaked
   8      cups          water
   1                    bay leaf
   2      tablespoons   extra-virgin olive oil
     1/2  tablespoon    mustard seeds
   2                    jalapeno peppers -- seeded &
                        -- slivered
   1                    red bell pepper -- chopped
   1      cup           tomato -- chopped
                        salt & pepper
   3      tablespoons   parsley -- chopped
   3      tablespoons   mint -- chopped

Preparation:

Soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels and cut away tough stems. Combine vegetables and cilantro in a bowl. Add half of the lime juice and season with salt and paprika. Place 1 tbs of mixture on each leaf, 3/4" from stem end. Fold stem end over the filling and roll into a firm packet. Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, refrigerate. Drain beans, combine them with water, bay leaf, 1 tbs oil and bring to a boil. Reduce heat and simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top and drain. fifteen minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil and grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds and cover till they pop. Add jalapeno and bell pepper and stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper and herbs. Spoon beans onto a warmed platter and top with grape leaves. Sprinkle with remaining lime juice. Yamuna Devi, "Yamuna's Table