So, when the thermometer from my backyard hits 104 degrees in the summer (like today), my first dinner thoughts are generally not of potatoes, carrots, beets, onions, rutabagas, what-have-you root vegetables. HELLO Winter Staples, right? But see, that’s where I am wrong. And so are you. Deal with it – you’re wrong. Well, you’re wrong if have some foil, a grill, and some super fresh, super tasty veggies. And more than that, if you’re lucky with your varieties, they are absolutely GORGEOUS. That’s really why I’m posting this, because this was too beautiful to keep to myself.
This is an unrecipe, but since we make it at least once a week and the contents vary based on what’s coming out of the garden, you’ll indulge me. And if you don’t, I’m none the wiser. Right now, it’s beets (Chioggia, Golden, Cylindra, Bull’s Blood) and potatoes (yukon gold, blues, reds) season in our garden. We can’t grow early carrots thanks to the gophers (we’ll try some in the fall), and our onions didn’t take so well this year, probably because we planted them at the wrong time (I was having a baby, okay? I can’t do everything!) But since we buy our carrots and onions in bulk at Costco, we’re always ready for this one. This is definitely more of a METHOD than a recipe and totally adaptable.
Grill Roasted Root Veggies
Servings: as many as you want, but I’ve listed what I have in the picture
- 8-9 Beets, peeled and chopped
- 8-9 New Potatoes, scrubbed and chopped
- 5 Carrots, scrubbed and chopped
- 1 Onion, halved and sliced
- Fresh Herbs – I grab what looks good, this time it was Tarragon, Thyme, and Oregano
- Olive Oil
- Salt & Fresh Ground Pepper
Get a very large piece of foil, large enough to hold your veggies without being too thick – think tinfoil dinner thickness – doubled, so you can fold it in half over itself. Prep your veggies and lay them out (beautifully) on the foil. I generally like the onions on the bottom so they can caramelize, but it doesn’t really matter since if you flip it right, everything gets tasty. It’s nice to keep them in separate sections in case your eaters (like mine) have preferences. Lay your herbs on top of your chopped vegetables, drizzle the whole thing with olive oil and a hefty amount of salt and pepper, and wrap it up by folding the top over and curling the sides around each other. I usually double layer since I’m bound to puncture it or fail to seal an edge on the first layer.
I throw mine on the grill with all four burners at medium for about an hour – and no, I don’t preheat. The temperature gauge – right or wrong – usually says about 450. The temp varies once I start throwing other stuff on and leaving the lid open, so it’s tough to burn (unless Matt gets home late from work and our house has collapsed into insanity). About halfway through cooking, flip it if you remember, or not if you don’t. After that, either take it off or put it on your top rack to keep it from burning too much. There is a fine line between caramelized and burned. Open foil, admire, eat.
I’ll be honest, I generally over-pepper and under-salt, but that hasn’t stopped anyone from preferring these to the Scott Jurek veggie burgers 9 times out of 10. ZJ wouldn’t eat anything but these (and grilled pineapple because she has human weaknesses too) tonight, especially preferring the beets and carrots (scary diaper to come…).