Another wonderful trip to the Farmer's Market, another fabulous treat! Brand new baby red potatoes, sweet Vidalia onion, and a fresh bunch of asparagus - so tender and good!
These are so easy to make and grill - and BEYOND delicious! We make these frequently during the summer, but they are at their absolute BEST early in the season when everything is so just-picked fresh!
The secret to roasting vegies on your grill is to pre-heat both your grill and your grilling basket or griddle. This keeps the vegies from sticking to the pan. Flip gently every five minutes or so, and these will be ready in no time.
Add a sprinkle of salt and pepper to taste, or your favorite fresh herbs, or even a shake of parmesan cheese. Your tummy will thank you!
If you are camping and happen to have any leftovers, these are also wonderful the next morning mixed in with scrambled eggs and ham or bacon.