Have you got out the grill yet? We have, and one of my very favorites in the whole grilling  universe is  roasted veggies. The new Dr. Oz weight loss plan actually suggests roasting a huge amount to last a week and has several different uses for them as the week goes by. He suggests setting aside a couple of hours on a Sunday to prep for the week so your food items are there at the ready. The plan as a whole is excellent and it is in the latest edition of his new magazine. Look in the grocery store rack.

Anyway, this is my take on that very special grilling dish. 

Potatoes, both russet and sweet potatoes

Celery

Carrots and I mean both regular orange carrots and the colored carrots as well. I recently bought a bag of carrots that were purple, white and yellow. They taste different and add color.

Asparagus

Turnip-Yes, my dear friend Susan Welty, the roasted veggie queen, introduced me to the added turnip. They are hard to cut but well worth the trouble. They add a unique flavor.

I prep the veggies in advance and precook the ones that take a longer time on the grill. I put everything in a big wooden bowl and add olive oil, dried parsley flakes, salt, pepper and garlic salt. When the time comes, I use a vegetable tray to put on the actual grill. I add a piece of salmon and my husband puts on a piece of steak.

Spring is here-Get out the grill!!