For some unknown reason, my hubby hates vegetables. I don’t mind cooking dishes that contain only meat and carbs, but I feel absolutely deprived of my greens. So I have started to cook veggies for myself for lunch. Poor man, I can imagine the look on his face if I had to present dinner with a whole bunch of boiled veggies.
He would absolutely die, before eating that!
This recipe of Grilled Veggies however is absolutely divine. The simplest way to present veggies is my merely chucking it all in an ovenproof dish and grill away.
I like to spice my Grilled Veggies with cinnamon and (of course) a little bit of brown sugar. Unfortunately my sweet tooth gets in the way and I always tend to have my veggies kind of sweet.
his is a great recipe to prepare as a side dish; it complements any mail meal very well and can be a meal on its own – if you like your veggies. Any combination of vegetables are great for grilling, however I like to use butternut, sweet potato, onions, peppers, carrots and zucchini for my Grilled Veggies recipe. Fresh vegetables are best for grilling, as I found that frozen veggies can get a bit soggy.
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | as a side |
- 1 butternut cut into pieces
- 1 sweet potato cut into pieces
- 1 cup baby carrots
- 2 zucchini cut into pieces
- 1 onion peeled and quartered
- 1 green pepper chopped
- 15 ml olive oil
- salt and black pepper to season
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon ground
Ingredients
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- Chuck all the veggies in an oven proof dish.
- Sprinkle with a little bit of olive oil and season with salt and pepper to taste.
- Bake in the oven, covered, at 180 degrees Celsius for 40 minutes until soft
- Remove from oven and sprinkle with brown sugar and cinnamon. Set your oven on grill and add veggies for another few minutes.
