Cornmeal-dusted Broiled Veggies

Description
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Ingredients

 * 2 medium carrots, peeled
 * 1 small parsnip, peeled
 * 1 small sweet potato
 * 1 small low- to medium-starch Potato, such as red bliss or white creamer
 * (do not use russets)
 * 2 Tbs. olive oil
 * 2 Tbs. cornmeal

Directions
1. In medium saucepan, bring pot of water and 1 teaspoon salt to a boil. Cut vegetables into 1/4-inch rounds.

2. Preheat broiler. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool a few minutes.

3. Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste. Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet. Broil until lightly browned, 5 to 6 minutes on the first side. Turn vegetables and broil the other side an additional 4 minutes.