This delicious vegetable dish is made heartier by the addition of bacon and the smoky flavour of the grill. It makes a great side dish for a potluck or buffet.
Recipe adapted from Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes by Cheryl Forberg RD (Rodale Inc). For more information about Cheryl, visit her page on our website or visit her website at cherylforberg.com.
900 g mixed root vegetables (such as sweet potatoes, squash, rutabaga, or turnips), peeled and cut into 1¼ cm thick slices
1 medium yellow onion, cut crosswise into 1¼ cm thick slices
1 red bell pepper, roasted, peeled, and diced
6 slices nitrite-free turkey bacon, cooked and crumbled
¼ cup chopped fresh chives or scallions
Set the EGG for direct cooking at 177C°/350°F.
Lightly coat the cooking grid (off the grill) with cooking oil spray and place over the hot fire. Arrange the vegetables on the oiled rack.
Lightly coat the top of vegetables with cooking oil spray. Grill the vegetables until tender, turning once, for about 10 minutes total. Remove from the EGG and let cool for 5 minutes, or until cool enough to handle.
While the vegetables are grilling, combine the cooked bacon and chives or scallions in a medium bowl.
When vegetables are cool enough to handle, cut them into 1¼ cm chunks. Add to the bowl and toss gently to combine. Serve immediately.
Makes 8 servings