Grilled Vegetables
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
  • 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
  • 1 medium zucchini; sliced lengthwise
  • 1 medium yellow squash; sliced lengthwise
  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, zucchini, squash, 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.
  4. Use Grilled Vegetables as a side dish or main course vegetarian dish. They make a superb sandwich on a crusty bread drizzled with oil and Balsamic vinegar.
Serve grilled vegetables on pita with a nice aioli for a great sandwich.

This recipe yields 6 to 8 servings.

Each of 8 servings: 283 calories; 105 mg sodium; 0 cholesterol; 14 grams fat; 39 grams carbohydrates; 4 grams protein; 3.21 grams fiber
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