Whew! It’s been SO hot… too hot to cook in the kitchen for us. That leaves us the grill.
This week, we figured out that we could “roast” potatoes and beets on the grill. First we scrubbed everything and then cut both the beets and potatoes into about 1 inch pieces.
Toss the veggies with olive oil, salt or garlic salt, and pepper, and place them into aluminum foil to make two packets. Wrap the beets and the potatoes separately unless you want the beets to turn the potatoes red.
Put the packets on the grill over medium to medium-high heat. They will take about 20 to 25 minutes to cook through. While you’re at it, go ahead and slice your squash and grill it too.
The potatoes are creamy this way and the beets are delicious!
What did you make this week?
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Anisa has been a member with the Monroe’s since 2008 as both a working member and a non-working member. She and her family enjoy a full share. Read more from Anisa at The Lazy Homesteader.
Monroe Organic Farms 
We made a zucchini and potato frittata: http://www.thekitchn.com/recipe-review-zucchinipotato-f-62252
We grill our monroe veggies on a cookie sheet on the grill –I slice the veggies, toss them with olive oil and salt/pepper than grill them. Delish. The cookie sheet takes a beating, but I use the same one all the time and have for years!
Thanks for the veggie cooking tips! The pics make the food look great. We will be using the method on our grill today. Happy 4th!