Cornmeal-Dusted Broiled Veggies

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Cornmeal-Dusted Broiled Veggies

 

2 medium carrots, peeled

1 small parsnip, peeled

1 small sweet potato

1 small low to medium starch potato, such as red bliss or white creamer, do

not use russets

2 tablespoons olive oil

2 tablespoons cornmeal

 

In medium saucepan, bring pot of water and 1 teaspoon salt to a boil. Cut

vegetables into 1/4-inch rounds.

Preheat broiler. Blanch vegetables until barely fork tender, about 3 minutes.

Remove with slotted spoon to medium bowl. Let cool a few minutes.

Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and

freshly ground pepper to taste. Coat cookie sheet with cooking spray; place

coated vegetables in single layer on cookie sheet. Broil until lightly browned,

5 to 6 minutes on the first side. Turn vegetables and broil the other side an

additional 4 minutes.

Makes 4 servings.

 

 

 

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