Monday, 5 August 2013

Tink's Roasted vegetables!

 Here's a RECIPE that doesn’t require a recipe! The dish’s name itself tells you the whole story.  But, there are always questions, such as: peel first, or not, or how hot should the grill be, and what do I dress the vegetables with?

My favorite vegetable candidates in the cold weather months include parsnips, carrots, turnips, rutabaga, sweet potatoes, white potatoes, winter squash, onions, heads of garlic, brussels sprouts, cauliflower and broccoli. I dislike fennel, but it roasts well. In summer,  I roast red peppers, zucchini, mushrooms and Walla Walla sweet onions.

Cooking up lots of vegetables at once means I will have some left over for a hummus and roasted veggie wrap for hiking, or a great snack.

Roasting vegetables is one of the best ways to maximize their natural flavors. All you need is grill and grill sheet, some olive oil and seasoning and you can transform your favorite veggies into a tray of warm, caramelized deliciousness. Roasting intensifies any sweetness that a vegetable naturally has, so Balsamic vinegar is a really good complement to roasted veggies. (we usually don't add the balsamic, but it is a nice complement) I chose the vegetables for this recipe based on personal and family favorites and also to have an array of colors, but you can certainly use any vegetables you like. Tink introduced me to the seasoning which was meant for poultry. She uses McCormick Grill Mates Montreal Chicken seasoning. This seasoning is made up of garlic, salt, onion, black pepper,parsley, red pepper, orange peel, paprica and green bell pepper.

Preheat your grill to high. Cut up your selection of vegetables, put into a large bowl, sprinkle olive oil over and mix, sprinkle a little more and mix. It doesn't have to coat every part of every vegetable. Now sprinkle the Montreal Chicken seasoning and mix.

I use a grill sheet that is perforated with holes, but you can use a grill basket too. Turn the grill down to medium high and grill the vegetables, turning as they brown. Done! Guest's always ask, "What is the seasoning on these?" This is quick and delicious and a family favorite!

What a beautiful Seafair weekend in Seattle! Friends Ruth and Jim came up for 9 days from Scottsdale and several of us enjoyed going to the Museum of history and industry with them on Saturday. It is awesome! If you are in Seattle, it is a must. We spent 2-3 hours in the museum and could have stayed longer. On Sunday we had our usual Seafair party with Veraci Pizza catering our party. (Yes I do hire catering, however I made three desserts for our guests enjoyment) The air show and hydroplanes are right out the back side of our home, so we have one of the best views in the Seattle area of this annual event.  This year the main event was the Patriots Air show team and they were fabulous! These jets are quieter than our usual Blue Angels, but, because they are smaller the are able to do more stunts and get closer to the water, which was thrilling. Our guests were oooohing and ahhhing and screaming. A great weekend for sure!

This cool bag that Ruth and Jim gave me and knew I'd love, was full of thank you gifts, and a bottle of 
2005 Cristal champayne for my up coming 
Birthday! Thank you! You two ROCK!


  1. Where do I find the seasoning? This looks simple and perfect for a mid week dinner! Happy Birthday! Julie- Cleveland

  2. I am adding asparagus to this, will it cook in the same time? What about tomato's? I love, love, love your blog and hope you keep the recipes coming, everyone of the recipes I've tried have turned out perfect! Thanks! Sonya-Washington

  3. Happy Birthday JJ! Jen

  4. Made this last night, found the Monterey chicken seasoning at our local Albertsons, Scottsdale. This is perfect for the barbeque outdoors!Thanks for another fabulous recipe! Alice


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