Grilled Vegetables

 

I think the best part about winter is experimenting with the delicious “winter” vegetables. I went for easy this time but…. Oh so delicious. Grilled vegetables are always a good idea if you ask me, because you can vary endlessly and it’s packed with vitamins. This time I varied with delicious autumn/winter vegetables. So thank me later! 🙂

 

What do you need?

Ingredients for two:

• 2 carrots
• 300 g large mushrooms
• 200 g sprouts
• 200 g parsnips
• 200 g red beetroot
• 200 g pumpkin
• 1 red onion (in rings)
• 1 bulb of garlic
• fresh parsley
• fresh rosemary
• olive oil

How to make the grilled vegetables:

1. Cut all the vegetables into chunky pieces and spread them evenly on a baking sheet.
2. Cut the bulb of garlic into two pieces (do not remove the skin) and place 1 half bulb on each side of the baking sheet.
3. Sprinkle the vegetables with the onion rings, olive oil, and spread the parsley and rosemary on the baking sheet (to taste).
4. Put the vegetables in the oven for about an hour at 170 degrees. Check occasionally to make sure they are not going too hard and if necessary, scoop them over.

 

Enjoy!

 

Love,

Team FITSHE