Roasted Summer Veggies

Shriveled but delicious!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 6 -8  zucchini, each about 6 inches long
• 8 -10  baby carrots, each about 3 inches long
• 8 -10  small new potatoes
• 1⁄2 cup olive oil
• 2  tablespoons coarse salt
•  Italian parsley (optional)

Directions

1. Wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well.
2. Arrange on greased grill or place in shallow foil baking dish. (Alternatively, arrange in shallow baking dish).
3. Brush with oil and sprinkle with salt.
4. Cook over medium hot coals or on medium setting or bake in 375°F oven for about 30 minutes or until veggies are slightly browned and shriveled.
5. Garnish with parsley, if using.