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Veggie Trio Roasted in Foil

Veggie Trio Roasted in Foil

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Grilled vegetables aren’t just for the summer. Winter grilling is the perfect time to perfect your roasted veggie repertoire. Follow Christian Pritchard's easy steps and delicious vegetables will always be on your menu!

chopped purple potatoes, cauliflower and Brussels sprouts with lemon zest

Ingredients

1/4 cup olive oil
2 tablespoons minced fresh basil
2-3 sprigs fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound Brussels sprouts, trimmed and halved
1 pound cauliflower, cut into florets
1 pound purple new potatoes, scrubbed and quartered
1 lemon, juiced and zested

Preparation

  1. In a large bowl, mix together olive oil, basil, salt and pepper.
  2. Cut all vegetables and toss into the bowl. Make sure they all evenly coated
  3. Transfer the vegetables to a double layered large sheet of tin foil. Fold foil around vegetables and seal tightly. 
  4. Grill over medium heat for 20 -25 minutes, turning once until potatoes are tender.

Check out more of Christian’s grilled recipes:

Teriyaki Pork Kebabs»
Smokey Paprika Shrimp Kebabs»
Grilled Pound Cake with Pears and Clementines»

 

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