Grilled root vegetables with mustard vineagerette
Ingredients:
3 carrots
1 daikon (sub parsnips or yuca if you prefer or if hard to find daikon)
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp pepper
1 tsp salt
Vinaigrette:
3 tbsp Dijon mustard (or 1 TBSP spicy mustard, 1 TBSP brown mustard, 1 TBSP regular mustard)
4-5 tbsp olive oil
Chili powder
Cumin
Salt
Red pepper flakes
Paprika
3 tbsp chopped parsley (or italian herb seasoning)
2 cloves of garlic, minced
1. whisk together the vinaigrette ingredients and set aside in a large bowl.
2. Chop the carrots and daikon into large (two-bite) pieces. Toss with seasonings and a little olive oil.
3. I have a vegetable tray for the grill, but if you don't have one just cut your veggies a little bigger so they dont fall through. Spray your grill or grill tray well with cooking spray. Dump the veggies on there and toss with chili powder, cumin, salt and pepper and cook over direct heat for about 20-30 minutes, turning only once halfway through, if possible.
4. Once color develops on your veggies and you can pierce them with a fork, remove from the grill and toss in the bowl with the mustard vinaigrette. You should have nice color on them - they won't be burned, promise! Serve and enjoy!.
3 carrots
1 daikon (sub parsnips or yuca if you prefer or if hard to find daikon)
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp pepper
1 tsp salt
Vinaigrette:
3 tbsp Dijon mustard (or 1 TBSP spicy mustard, 1 TBSP brown mustard, 1 TBSP regular mustard)
4-5 tbsp olive oil
Chili powder
Cumin
Salt
Red pepper flakes
Paprika
3 tbsp chopped parsley (or italian herb seasoning)
2 cloves of garlic, minced
1. whisk together the vinaigrette ingredients and set aside in a large bowl.
2. Chop the carrots and daikon into large (two-bite) pieces. Toss with seasonings and a little olive oil.
3. I have a vegetable tray for the grill, but if you don't have one just cut your veggies a little bigger so they dont fall through. Spray your grill or grill tray well with cooking spray. Dump the veggies on there and toss with chili powder, cumin, salt and pepper and cook over direct heat for about 20-30 minutes, turning only once halfway through, if possible.
4. Once color develops on your veggies and you can pierce them with a fork, remove from the grill and toss in the bowl with the mustard vinaigrette. You should have nice color on them - they won't be burned, promise! Serve and enjoy!.
*Note, if you use yuca, peel and cut, remove the root and boil for 20 minutes. Cool, dry and then toss with olive oil and seasoning. It will be a little flimsy so handle it carefully. It will stay together on the grill. I added my carrots first and then after 10 minutes you can add the yuca just to get color on two sides - about 4-5 minutes each side.
Comments
Post a Comment