Total Time
35mins
Prep 20 mins
Cook 15 mins

I grilled these veggies on an oven liner that I sprayed with coconut oil. The coconut oil doesn't go rancid when heated at high temperatures.

Ingredients Nutrition

  • 2 lbs red potatoes (these ones were 1-inch in size.)
  • 4 medium parsnips (peeled and chopped into 1-inch pieces)
  • 1 large sweet onion (chopped in 8 pieces)
  • 18 cup grapeseed oil
  • 2 tablespoons herbes de provence
  • 1 teaspoon dried chipotle powder
  • 1 teaspoon garlic salt

Directions

  1. Heat your grill to medium-high.
  2. While it's heating prepare your veggies.
  3. Clean and cut the potatoes in half. Peel the parsnips and chop them into pieces. Clean and chop the onion.
  4. Put the chopped up veggies into a large bowl and pour the oil over them and toss. Add the herbs and seasonings and toss again to make sure all the veggies are covered with the herbs.
  5. Spray the oven liner with oil.
  6. Grill for about 10 minutes on medium, but check them around the 5 minute mark to make sure they aren't burning, if they are turn the heat down a bit; then flip and grill the veggies 5 more minutes. Test with a fork to make sure the veggies are tender.
  7. Serve warm.
  8. Bon Appetit!