SUDS 'N GRUB (Grill-Roasted Root Veggies) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A terrific recipe (from the beer store, of course) for those root vegetables that are so readily availble in the fall. My personal choice is Molson's Canadian but use your own favourite beer! Ingredients:
1/2 cup beer |
1/2 cup gourmet barbecue sauce |
1/2 cup maple syrup |
5 cups water |
1 small butternut squash |
1 large carrot |
1 large parsnip |
8 mini potatoes |
1 large red onion |
1 medium zucchini |
4 large mushrooms |
12 cloves garlic |
2 tablespoons your favourite barbecue seasoning |
3 tablespoons vegetable oil |
1/2 cup beer |
Directions:
1. BBQ SYRUP: Whisk the ingredients in a small bowl& set aside.
2. VEGGIES: Bring water to a rolling boil in a large pot.
3. Meanwhile, peel& deseed squash and cut into 2 inch chunks; peel carrot& parsnip and cut into 2 inch chunks; cut mini potatoes in half.
4. Add these vegetables to the pot, return to the boil& cook for 3 minutes.
5. Drain well.
6. Peel onion& cut into 12 wedges; cut zucchini into 2 inch chunks; cut mushrooms in half.
7. Combine all veggies in a large bowl with garlic, BBQ seasoning, oil& beer and toss well; transfer to a BBQ grill basket.
8. Preheat grill to medium high; grill veggies for 8- 12 minutes per side until they are lightly charred& tender.
9. Carefully remove from basket& transfer to a large bowl.
10. Drizzle with BBQ syrup, season to taste with salt& pepper, toss& serve.
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