Infused Recipes: Infused Grilled Veggies

1 small butternut squash, diced
2 red bell peppers, seeded and diced
2 carrots, sliced
1 sweet potato, peeled and cubed
4 red potatoes, peeled and sliced
1 red onion, sliced
2 beets, diced
1 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
¼ cannabis infused olive oil
2 tbsp cannabis infused balsamic vinegar
salt and pepper to taste

Preheat oven or grill to 475 degrees. In one large bowl, combine all of the chopped vegetables while combining all of the herbs and spices in a smaller bowl. Combine the veggies and herbs and spices together in the large bowl, then toss the mixture with the oil and vinegar. Spread out evenly on a roasting pan then place in the oven/grill for 35-40 minutes. Still the veggies every 10 minutes until all the pieces are tender and brown.

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