To prepare vegetables:
Cut ends off of each carrot (I used 8) and shave. Thoroughly wash potatoes (I used 2 large ones) and cut into quarters. Peel if desired.
2 tbsp olive oil oil
2 tbsp balsamic vinegar
1 tbsp rosemary (fresh or dried)
Mix all ingredients together in small bowl. Brush over vegetables with basting brush. Add extra rosemary if desired.
2 tbsp butter
2 tbsp curry powder
1 tbsp maple syrup
Melt butter (or you could use coconut oil instead) over low heat in small pan. Stir in curry to make it curry butter. Remove from heat and mix together with maple syrup in small bowl. Brush onto vegetables with basting brush.
Allow vegetables to marinate for at least one hour before grilling. Heat grill to 350 degrees, then place vegetables directly onto grill, or wrapped in tin foil if preferred. Heat carrots for 10 minutes on each side or until cooked through; heat potatoes 15-20 minutes on each side or until cooked through. Pierce with fork to test done-ness. Marinate once more halfway through cooking. Allow to cool before serving.
They were simply delicious! I loved how both of the marinades turned out, but if I had to choose, I'd have to say the carrots were best with the Rosemary-Balsamic and the potatoes were best with the Curried-Maple. Just delish! Paul, Lily, and I ate them all up! The carrots went the fastest, though...
This is an ideal way to serve veggies for the whole family. Each marinade is sweet and slightly spicy without going overboard, and with low calories and only natural, healthy sugars. I hope you enjoy! Serve babies over 6 months fresh veggies grilled without marinade and mashed with a fork. My niece loves them that way!
Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!