Roasted Veggies

Roasted veggies
  • Onions
  • Carrots
  • Potatoes
  • Beets
  • Garlic
  • Peppers
  • Zucchini
  • Chop into chunks, leaving the veggies that cook faster in larger pieces.
  • Make a dressing of oil, chopped rosemary, salt to taste, pepper, oregano and pour over veggies to coat.
  • Spread on parchment paper on a pan or wire basket and BBQ for about 45 min., stirring occasionally.
Notes:
Use whatever veggies are available but keep in mind if they are too small (like beans) they will burn.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s