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Grilled vegetables

Grilled vegetables
Lori Shepler / Los Angeles Times

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 40 minutes | Serves 6 to 8
  • 3 bunches baby parsnips, 1/2 inch of top attached
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • Salt, pepper
  • 3 large red onions, thickly sliced
  • 3 bunches baby carrots
  • 2 bunches radishes
  • 6 to 10 baby corn, in husk
  • 1 bunch green onions, trimmed
  • 1 red bell pepper, cut into 1/2-inch slices
  • 1 yellow bell pepper, cut into 1/2-inch slices
  • 1 orange bell pepper, cut into 1/2-inch slices

Step 1Steam parsnips 5 minutes, then cool in bowl of ice water.

Step 2Make vinaigrette by mixing together oil, balsamic vinegar and salt and pepper to taste.

Step 3Toss parsnips, red onions, baby carrots, radishes, baby corn, green onions and red, yellow and orange bell peppers in vinaigrette to coat.

Step 4Grill vegetables, turning once, just until cooked through. Bell peppers and green and red onions will cook fastest, 3 to 5 minutes. Carrots, parsnips and radishes, 7 to 10 minutes. Remove husks and silk from corn after grilling.


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