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Grilled Harvest vegetables with Rosemary– Red wine Sauce

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Ingredients

Adjust Servings:
2 Sweet potatoes or yams, peeled and each cut into 8 chunks
2 large Onion cut into ½-inch-thick slices
14 small, unpeeled Potatoes (red or gold), washed and dried
2 large Leeks trimmed of dark green leaves, cut in half lengthwise, and washed
4 Parsnips peeled and cut in half lengthwise
1 Celery root deeply peeled, and cut into ½-inch-thick slices
1 large Butternut squash quartered lengthwise, stem end removed, seeds and pulp scooped out
1/4 cup Olive oil
1/4 teaspoon of Ground black pepper
1/2 teaspoon of Kosher salt
3 cups Fruity red wine such as Merlot
2 tablespoons of fresh Rosemary leaves
1 tablespoon of Honey
1/2 cup of Unsalted butter
Oil for the grill screen

Grilled Harvest vegetables with Rosemary– Red wine Sauce

Cuisine:

    A healthy and delicious grilling recipe

    • 35 minutes
    • Serves 12
    • Medium

    Ingredients

    Directions

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    This dish has the best combination of ingredients. They build up a sweet and crispy taste. Harvest vegetables with Rosemary– Red wine Sauce is always a satisfying light dish. It’s very healthy too. This recipe is clear and easy to make.

    Featured image:
    Grilled vegetables
    by vanillaechoes @ flickr

    Steps

    1
    Done

    Start with heating the grill. With oil, coat the grill screen when placed on the grill.

    2
    Done

    Throw in sweet potatoes, onions, round potatoes, parsnips, leeks, celery root, and butternut squash with olive oil. Place vegetables on the grill screen and cook it until it turns tender and brown; you should turn it when needed (about 10 minutes for onions and leeks / about 15 minutes for round potatoes, sweet potatoes, parsnips, and celery root / about 20 minutes for butternut squash).

    3
    Done

    Remove vegetables to a large bowl when they are done. If you have a temperature gauge on your grill, keep it around 375°F.

    4
    Done

    Vegetables should be cut into large chunks and tossed with pepper and salt.

    5
    Done

    In the meantime, for the Rosemary-Red Wine Sauce, put wine and rosemary to boil over medium-high heat till they are reduced to 1 cup. Lower the heat. Add and stir in honey and butter. Depending on your taste, season with pepper and salt. Pour sauce over top of vegetables and serve on a serving platter.

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