Grilled Root Vegetables
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 2:27am

Ingredients




1 pound Pencil asparagus cut 3" long
1 pound Parsnips cut ¼" x 3" strips
1 pound Carrots cut ¼" x 3" strips
1 pound Fennel cut ¼" x 1" strips
1 pound Beets cut ¼" x 1" strips
1 cup Minced country ham
Olive oil
1 tablespoon Allspice
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 In a large mixing bowl combine vegetables, lightly oil and season with salt, pepper and allspice. Grill until cooked. Serve hot. 2 This recipe yields 4 servings.