Grilled Roasted Root Vegetables with Figs
- 3 Sweet Potatoes
- 3 Yukon Gold Potatoes
- 3 Turnips
- 3 Parsnips
- 1 Dz Fresh small figs
- 2 bulbs peeled garlic bulbs (less is desired)
- 4 Tbsp Salad Oil (more may be needed)
- Sea Salt, Pepper to taste
Preheat grill at medium high heat - indirect grilling.
Cut potatoes, turnips, and parsnips into quarter sized chunks. Toss in a large bowl with garlic, cleaned figs, oil, salt and pepper. Mix well and turn out into a large roasting pan.
Place pan on grill and cook for approximately 1 hour depending upon size of cut vegetables. Gently stir and toss vegetables every 10 minutes, briefly opening the lid to the grill and closing as soon as possible.
When Potatoes and Parsnips are fork tender remove from the grill and place into a serving bowl and drizzle essense (liquid from grilling veggies) over the top and sprinkle with a pinch of coarse sea salt.
