Grilled Vegetables I

Grilled Vegetables in the Bricknic Cooking Brick

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 2 medium carrots, peeled and cut into sticks
• 1 parsnip, peeled and cut into wedges
• 1 red onion, peeled and cut into thick slices
• 1 small fennel bulb, trimmed and sliced
• 200g Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lemon, cut into wedges for serving
• Fresh parsley, chopped, for garnish

Equipment:

• Bricknic cooking brick (both halves as oven trays)

Instructions:

1. Prepare the Bricknic Cooking Brick:

   • Separate the two halves of the Bricknic cooking brick and lightly coat the insides with olive oil to prevent sticking.
   • Preheat the oven or grill to 200°C (390°F).

2. Season the Vegetables:

   • In a large bowl, combine the sweet potato, carrots, parsnip, red onion, fennel, and Brussels sprouts.
   • Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, dried thyme, salt, and pepper. Toss to coat evenly.

3. Assemble in the Bricknic:

   • Divide the vegetables evenly between the two halves of the Bricknic cooking brick.
   • Arrange them in a single layer for even roasting, ensuring some vegetables stick slightly to the brick surface for a charred effect.

4. Cook the Vegetables:

   • Place both halves in the oven or grill, side by side, with the open sides facing up.
   • Roast for 30-35 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.

5. Serve:

   • Remove from the oven or grill and carefully transfer the vegetables to a serving platter.
   • Squeeze fresh lemon juice over the roasted vegetables and sprinkle with chopped parsley.
   • Serve hot as a side dish or a main meal with your favorite dip or sauce.