Veggies a La Provence

READY IN: 35mins


  • 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!