Grilled Autumn Vegetables with Rosemary

Ingredients

• 500 g small red potatoes
• 4 Spring Onions
• 1 small Hokkaido pumpkin
• 2 blue onions
• 2 parsley roots
• 1 red bell pepper
• 0.5 bunch rosemary
• 6 tbsp oil
• Salt
• Pepper

Instructions

1. 1.

   Wash and clean the vegetables; halve the bell pepper, remove seeds and cut into pieces. Cut the potatoes as needed, halve large ones, peel the onions and cut them crosswise, chop the spring onions into 2-3 pieces, trim root ends. Wash the pumpkin, halve it, remove seeds and optionally peel, then cut into pieces. Peel the parsley roots and cut into pieces. Blanch the potatoes for 12‑15 minutes, the pumpkin and parsley roots for 6 minutes in boiling salted water; drain, rinse with ice water, pat dry with kitchen paper if necessary. Heat a roasting pan on the stove and add half of the oil. Sauté the vegetables around 5 minutes while stirring, add rosemary, season with salt and pepper, then transfer to an oven set to 250 °C with grill function for 10‑15 minutes, drizzling with the remaining oil and turning occasionally.

2. 2.

   Serve hot.