Grilled Harvest Vegetables With Mustard Glaze

Serves: 6-8

Directions

• 1 bunch carrots cut in half lengthwise or left whole depending on size
• 4 parsnips cut into halves lengthwise
• 1 butternut squash peeled and cut into 2-inch chunks
• 2 small rutabaga (turnip) peeled and cut into ½ inch rounds
• 2 Spanish onions cut in quarters leaving the root intact
• 4 shallots peeled and cut in half lengthwise
• 12 baby potatoes cut in half

Glaze:

• ¼ cup Dijon mustard (60ml)
• ¼ cup good quality liquid honey (60ml)
• 1 teaspoon Worcestershire sauce (5ml)
• ¼ cup olive oil (60ml)
• 1 tablespoon fresh summer savory roughly chopped (15ml)
• Salt and pepper

Directions

1. Preheat barbeque medium heat 350F (176C). Brush the grill with oil to prevent sticking.
2. Whisk together in a medium bowl the mustard, honey, Worcestershire, oil, savory, salt and pepper. Mix until all ingredients are combined evenly.
3. Place the cut vegetables on a tray and drizzle with olive oil to coat.
4. Place all the vegetables directly on the grill and cook until they begin to show char marks, turning frequently to prevent burning.
5. The carrots, parsnips and butternut squash will take 5-6 minutes; while the rutabaga, onion and shallots will take about 10 minutes.
6. Brush now with the mustard glaze.
7. Continue cooking until the mixture begins to bubble around the edges of the vegetables (about 2 minutes). Turn the vegetables and brush again with mustard mix. Cook for about another 1 minute.
8. Remove from vegetables from the grill brush again with the remaining mustard mix.