Mixed Grilled Vegetables

  • ½ lb. baby turnips, trimmed
  • ½ lb. mini sweet peppers
  • ½ lb. asparagus spears, ends trimmed
  • 1-3 T. olive oil
  • Seasoning, as desired

Prepare the grill for indirect heat. Place the vegetables in the bottom of a stainless steel or heavy duty aluminum drip pan. Drizzle well with oil, starting with 1 tablespoon. Toss well to coat, adding more oil until the vegetables just start to glisten.Season as desired - salt & pepper are usually enough and sometimes no seasoning at all can really showcase the garden flavor.

Place the pan with the vegetables in it on the grill and cook, turning every 10 minutes, until the turnips are tender, the peppers are soft, and the asparagus is cooked enough to be easy to chew but sturdy enough to move without issue. Remove the vegetables to a serving plate and enjoy along your favorite grilled main courses.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
Related Articles: