Vegetables - oven roasted or grilled on the BBQ

Don't know what to have for supper? Try oven roasted or grilled vegetables. 

Any vegetable works for this cooking method: asparagus, Brussels sprouts, beets, cauliflower, parsnips, carrots, squash, zucchini, onions, tomato, eggplant, corn, okra, beans, radish and many more.

Wash your vegetables and peel them if needed. Then chop or slice your vegetables in 2 cm chunks or slices. You can use one vegetable or mix up a few - the choice is yours.

Ingredients:

• 500 grams of washed and chunked or sliced vegetable(s) of your choice
• 1 Tablespoon olive oil
• Salt and pepper to taste*

In the oven:

1. Preheat oven to 400 °F
2. Toss prepared vegetables in oil and spread on a large baking sheet lined with parchment paper.
3. Roast for 35 – 45 minutes. Turn vegetables once or twice.
4. Vegetables are ready when they can be easily pierced with a fork.
5. Season with salt and pepper and serve warm.

On the BBQ:

1. Preheat BBQ to 375°F - 400°F
2. Toss prepared vegetables in oil and place directly on the grill. If you wish, skewer them first. 
3. Grill for 15 – 25 minutes, turning frequently. Cooking time varies depending on the thickness of the pieces and the type of vegetable. Most vegetables are ready when they can be easily pierced with a fork.
4. Season with salt and pepper and serve warm.

*Try other seasonings like herbs of your choice.