BBQ |
Roasted Summer Vegetables |
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| 6 zucchini, to 8, 6 long 8 baby carrots, to 10, 3 long 8 small new potatoes, to 10 1/2 cup olive oil 2 tablespoon coarse salt 1 italian parsley, opt |
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They'll look shrivelled when they're done but taste delicious. Wash all vegs, leaving stems and skins intact; dry well. Arrange on greased grill or place in shallow foil baking dish. Alternatively, arrange in shallow baking dish. Brush with oil and sprinkle with salt. Cook over med hot coals or bake 375 F, 30 mins or until vegs are slightly browned and shrivelled. Garnish with parsley.
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