Grilled vegetables
Time 40 minutes
Yields Serves 6 to 8
(Lori Shepler / Los Angeles Times)
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Grilled vegetables are perfect for everyday meals, special occasions and everything in between.
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1
Steam parsnips 5 minutes, then cool in bowl of ice water.
2
Make vinaigrette by mixing together oil, balsamic vinegar and salt and pepper to taste.
3
Toss parsnips, red onions, baby carrots, radishes, baby corn, green onions and red, yellow and orange bell peppers in vinaigrette to coat.
4
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.
