Grilled Veggie Appetizers

I found myself hosting a group with very diverse dietary needs and nutritional philosophies. Very tricky! How to come up with something indisputably health conscious, yet pretty and delicious? I had been treated to some grilled veggies at a friend's not long ago and decided to lighten them up a bit (by using a blend of 3/4 Smart Balance Oil to 1/4 extra virgin olive oil) give it a go. The result was a unanimous success and everyone dug right in! I paired this with Snack Attack"s recipe for hummus and some toasted pita wedges and Voila! Success...

Any veggies of your choice will probably do! Here's how I prepared my Grilled Veggies:

(Plan on about 8 pieces per person)

- Small organic carrots, peeled and with the tops intact - then blanched for about 3 minutes.
- Zucchini squash unpeeled, cut into 1/2 inch wide by 3 inch sticks
- Parsnips, peeled and cut into 1/2 inch by 3 inch wide strips and blanched for 1 minute.
- Small red potatoes cut in half and blanched for about 5 minutes
(I would have included strips of portabello mushroom if I'd had any on hand.)
- Fresh Parsley, thyme, Oregano
- Salt and pepper to taste

Mince fresh parsley, thyme and oregano. Add to a small amount of the oil blend and season with salt and pepper to taste.

Very lightly toss the prepared veggies in the oil blend.

Cook on hot grill, on all sides, until just tender.

Arrange on platter and serve this finger food at room temperature. That's it! So easy and so good to enjoy the fresh veggie flavors on their own, as appetizers. No dip needed, no crachers, no bread... no nothing!