Grilled Vegetables

Ingredients 3 bunches baby parsnips 1/2 Cup olive oil 1/4 Cup Balsamic vinegar salt, to taste freshly-ground black pepper, to taste 3 large red onions; thickly sliced 3 bunch baby carrots 2 bunch radishes 6 baby corn in husk (to 10) 1 bunch green onions; trimmed 1 red bell pepper; sliced 1 yellow bell pepper; sliced 1 orange bell pepper; sliced

Instructions 1.Trim parsnips leaving 1/2-inch of top attached. Steam parsnips 5 minutes, then cool in bowl of ice water. Make vinaigrette by mixing together oil, balsamic vinegar and salt and pepper to taste. Toss parsnips, red onions, baby carrots, radishes, baby corn, green onions and red, yellow and orange bell peppers in vinaigrette to coat. 2.Grill vegetables, turning once, just until cooked through. Bell peppers and green and red onions will cook fastest, 3 to 5 minutes. Carrots, parsnips and radishes, 7 to 10 minutes. 3.Remove husks and silk from corn after grilling.

Notes

Serve grilled vegetables on pita with a nice aioli for a great sandwich.

This recipe yields 6 to 8 servings.

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