A simple summer veggie dish

We use our grill every few days. During the summer months, when vegetables are fresh, plentiful, and cheap, we throw vegetables in our grilling basket and make about the easiest vegetable dish possible. (Ok, it would be easier to just eat the vegetables raw, but short of that, this is about the easiest dish possible). The ingredient list is an approximation. You can use any or all of these vegetables or anything else fresh in your area.

Ingredients (All vegetables are local and organic)

• Carrots
• New potatoes
• Sweet potatoes
• Peppers
• Onions
• Sugar snap peas
• Turnips
• Radishes
• Beets
• Fiddleheads
• Beans
• Turnips
• Olive oil
• Spices

Directions

Wash and chop all vegetables. Snap peas can remain whole, as can new potatoes if they are small enough. Each vegetable piece should be about the size of your thumb. Do not chop your thumb.

Throw the root vegetables (minus the onions) in a bowl and drizzle with olive oil and sprinkle with spices. We often just add only salt, pepper, and paprika. Heat your grill pan and then throw the root vegetables in the pan.

Meanwhile, mix and season the non-root vegetables. Peas, peppers, beans, fiddleheads, and onions cook faster than the root vegetables and can burn if left in too long.

After about 20 minutes, add the rest of the vegetables to the pan. Cook until done (this can take between 45 minutes and an hour).

That's it.