Veggies A La Provence Recipes

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VEGGIES A LA PROVENCE



Veggies a La Provence image

I grilled these veggies on an oven liner that I sprayed with coconut oil. The coconut oil doesn't go rancid when heated at high temperatures.

Provided by Chef Joey Z.

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs red potatoes (these ones were 1-inch in size.)
4 medium parsnips (peeled and chopped into 1-inch pieces)
1 large sweet onion (chopped in 8 pieces)
1/8 cup grapeseed oil
2 tablespoons herbes de provence
1 teaspoon dried chipotle powder
1 teaspoon garlic salt

Steps:

  • Heat your grill to medium-high.
  • While it's heating prepare your veggies.
  • Clean and cut the potatoes in half. Peel the parsnips and chop them into pieces. Clean and chop the onion.
  • Put the chopped up veggies into a large bowl and pour the oil over them and toss. Add the herbs and seasonings and toss again to make sure all the veggies are covered with the herbs.
  • Spray the oven liner with oil.
  • Grill for about 10 minutes on medium, but check them around the 5 minute mark to make sure they aren't burning, if they are turn the heat down a bit; then flip and grill the veggies 5 more minutes. Test with a fork to make sure the veggies are tender.
  • Serve warm.
  • Bon Appetit!

Nutrition Facts : Calories 316.4, Fat 7.6, SaturatedFat 0.8, Sodium 31.3, Carbohydrate 58.2, Fiber 9.5, Sugar 8.7, Protein 5.9

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