Roasted Summer Vegetables Recipe
Yield: 6 -8 servsRecipe by luhu.jp
Ingredients:
RANDOM HOUSE BARBECUE CKBK
6: Zucchini, to 8, 6" long
8: Baby carrots, to 10, 3" long
8 small: New potatoes, to 10
1/2 cup: Olive oil,
2 tbsp: Coarse salt,
Italian parsley, opt
Directions:
Theyll look shrivelled when theyre done but taste delicious. Wash
all vegs, leaving stems and skins intact; dry well. Arrange on
greased grill or place in shallow foil baking dish. Alternatively,
arrange in shallow baking dish. Brush with oil and sprinkle with
salt. Cook over med hot coals or bake 375 F, 30 mins or until vegs
are slightly browned and shrivelled. Garnish with parsley.
Shared by Sherilyn Schamber
Source from luhu.jp
all vegs, leaving stems and skins intact; dry well. Arrange on
greased grill or place in shallow foil baking dish. Alternatively,
arrange in shallow baking dish. Brush with oil and sprinkle with
salt. Cook over med hot coals or bake 375 F, 30 mins or until vegs
are slightly browned and shrivelled. Garnish with parsley.
Shared by Sherilyn Schamber
Source from luhu.jp