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Message: <blockquote data-quote="CleverNickName" data-source="post: 4564646" data-attributes="member: 50987">Doin' my part.  <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61b.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":p" title="Stick out tongue    :p"  data-smilie="7"data-shortname=":p" />Fire Roasted Winter Vegetables1 large acorn squash1 lb. red potatoes1 lb. onions1 lb. whole carrots1 lb. parsnips2 bulbs of garlic1/2 C. olive oil1 T. rubbed sage2 T. salt1 T. dry rosemaryjuice of one lemonFirst, light the grill. I prefer to use charcoal, and I like to add a couple of baseball-sized chunks of soaked hickory wood right before cooking. This recipe takes quite a while to cook, so you will want to make sure you use good charcoal that can keep a hot fire for a couple of hours, and you will want to use a quality grill or smoker that can hold heat well. And lastly, you might want to place a vegetable screen over your grill, so that some of the smaller items don't fall through while cooking.Scrub the potatoes thoroughly, and cut into 2" chunks. Peel the parsnips and carrots, and cut into 2" long pieces. Peel the onions, and cut into quarters (tip: do not cut off the root end until after cooking...it will help hold the onions together). Cut the acorn squash in half lengthwise, scoop out the seeds and pulp, and cut into chunks. Peel and chop off the stem end of the garlic bulbs, but do not separate into cloves.In a large salad bowl, combine the olive oil, lemon juice, sage, salt, and rosemary. Stir until well-blended. Add the cut vegetables, and toss until well-coated.Grill the vegetables on medium heat (about 4" above the coal bed), turning every 30 minutes or so. While cooking, try to keep the vegetables as close together as possible so that they do not dry out. Cook until tender, which could take more than an hour depending on your grill.Arrange the roasted vegetables on a serving dish, sorting the vegetables out and placing the garlic at either end. This way, your guests can easily pick out their favorite vegetables (not everyone likes onion or parsnips, you know.) The individual cloves of roasted garlic are to be picked off of the bulb and squeezed over the vegetables as desired.Serve with hot melted butter and fresh black pepper. Goes great with just about anything.</blockquote>

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