Grilled vegetables

Time 40 minutes
Yields Serves 6 to 8
Grilled vegetables
(Lori Shepler / Los Angeles Times)

Steam parsnips 5 minutes, then cool in bowl of ice water.


Make vinaigrette by mixing together oil, balsamic vinegar and salt and pepper to taste.


Toss parsnips, red onions, baby carrots, radishes, baby corn, green onions and red, yellow and orange bell peppers in vinaigrette to coat.


Grill vegetables, turning once, just until cooked through. Bell peppers and green and red onions will cook fastest, 3 to 5 minutes. Carrots, parsnips and radishes, 7 to 10 minutes. Remove husks and silk from corn after grilling.

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