Veggies a La Provence

"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."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:


  • 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


  • Heat your grill to medium-high.
  • While it's heating prepare your veggies.
  • Clean and cut the potatoes in half. Peel the parsnips and chop them into pieces. Clean and chop the onion.
  • 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.
  • Spray the oven liner with oil.
  • 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.
  • Serve warm.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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