Friday, May 3, 2013

Sunday Best Roasted Veggies



½ pound medium asparagus spears, about 16
½ pound medium carrots with tops, about 4 to 5, peeled and quartered lengthwise
1 large zucchini, sliced diagonally
1 large red onion, peeled and sliced
1 large eggplant, sliced
3 large yellow squash, sliced diagonally
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Lay the veggies onto a baking tray lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.

Heat an outdoor grill on high (or use a grill pan). Grill the veggies until they just begin to soften, about 1 to 2 minutes per side.

Serve hot or at room temperature.

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