Ingredients:
4 large sweet potatoes
4 parsnips
6 beets
2 Tbsp. salt
5 Tbsp. Garlic Olive Oil
2 tsp. Salt Cellar Oregano Spice Blend
5 Tbsp. Habanero and Honey Vinegar
Saltwest Naturals Green Onion & Chive Sea Salt
Place the root vegetables, whole, in separate large pots of cold water. Add 2 Tbsp. of salt and cook until vegetables are cooked and becoming tender, but still slightly firm, about 20-25 minutes. Drain and cool completely. This could be done the day before.
Peel the root vegetables and cut into wedges. Mix Garlic Olive Oil, Oregano Spice Blend and Habanero and Honey Vinegar in a small bowl. Put all root vegetables in a bowl or zip lock bag and pour the marinade over top. Gently mix well until thoroughly coated.
Marinate for 1 - 6 hrs., or even 15 minutes will do the trick.
Heat the grill to high heat. Place each piece of veggie on the grill. Grill until lightly golden brown and just cooked through, about 6 minutes.
Remove to a platter and sprinkle with Green Onion & Chive Sea Salt. Serve immediately.
