Roasted Carrots, Onions and Potatoes

Total time: 35 minutes
     In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.

 Ingredients:

• 2 - 3 medium carrots
• 1 red onion  
• 2 medium potatoes  about 12oz (360gr) total   
• 2 tbs olive oil
• 1 tbs balsamic vinegar
• 1/2 tsp oregano
• 1/4 tsp sea salt or regular salt

 Instructions: 

• Peel carrots and onion. 
• Slice the carrots in half lengthwise and then in half or thirds the short way. 
• Slice onion in half, then each half in thirds. 
• Slice potatoes in half the long way, then in half again.  Then slice in half or thirds the short way. 
• In a medium bowl mix oil and vinegar. 
• Add vegetables and toss well to coat.
• To Grill on barbecue: Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 20 - 30 minutes, until vegetables have a nice color and potatoes are done.  Serve.
• To Roast in oven:  Put vegetables on a baking sheet with a lip or in a shallow roasting pan.  Bake in 420F (215C) oven for 30 minutes or until done, stirring occasionally.  Vegetables should be lightly browned and tender.  Remove, sprinkle with sea salt and serve.