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.