Grilled Root Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Pencil asparagus - cut 3" long
1 lb	454g / 16oz	Parsnips - cut 1/4" x 3" strips
1 lb	454g / 16oz	Carrots - cut 1/4" x 3" strips
1 lb	454g / 16oz	Fennel - cut 1/4" x 1" strips
1 lb	454g / 16oz	Beets - cut 1/4" x 1" strips
1 cup	93g / 3.3oz	Minced country ham
		Olive oil
1 tablespoon	15ml	Allspice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large mixing bowl combine vegetables, lightly oil and season with salt, pepper and allspice. Grill until cooked. Serve hot.

This recipe yields 4 servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3603 broadcast 09-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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