Infused Grilled Veggies

In Partnership with Edibles Magazine


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

Emerald contributor since March 2012


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