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Grilled Root Vegetables with Cilantro Dressing

Grilled Root Vegetables with Cilantro Dressing

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 - 6 servings 1x


Winter veggies done right! Grill thinly sliced root vegetables, like beets, turnips and sweet potatoes and drizzle with a cilantro dressing.



For grilled vegetables:

  • 2 tablespoons olive oil
  • 2 sweet potatoes, sliced thinly (leave skins on)
  • 2 root vegetables (like beets, turnips, parsnips, rutabagas), peeled and sliced thinly

For dressing:

  • 1 cup cilantro
  • 1/4 cup olive oil
  • 2 garlic cloves
  • Zest and juice from one small orange or large lemon
  • 2 teaspoons honey
  • 12 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounces gorgonzola cheese, crumbled


  1. Preheat oven to 375 degrees Fahrenheit.
  2. To grill the vegetables, coat grill pan with olive oil and place over medium high heat. Layer vegetables (cook in batches) on grill and cook for 2 – 3 minutes per side (5 minutes per side for sweet potatoes.) Place on ovenproof serving plate.
  3. When all vegetables are grilled, put plate in the oven and cook for another 5 – 10 minutes or until vegetables are cooked through.
  4. While vegetables are in the oven, make dressing by adding cilantro, 1/4 cup olive oil, garlic, orange (or lemon) zest, orange (or lemon) juice and honey into a blender or food processor. Puree until smooth, adding a tablespoon or two of water to get the desired consistency. Season with salt and pepper and blend one final time.
  5. Remove vegetables from oven and drizzle with dressing. Sprinkle gorgonzola on top and serve hot or warm.


Adapted from “Mixed Grill” with Parsley Oil found in Ottolenghi’s Plenty cookbook