Grilled Canna Vegetables

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Grilled Canna Vegetables

These veggies make a cracking side dish or you can cook them a stoney snack, which ever you prefer. The key to cooking cannabis in this recipe is steam. It allows you to cook marijuana without burning it. Burning the weed is what we want to avoid.

Ingredients :

1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or patty pan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
1 1/2 cups of high quality cannabis

Directions :

Preheat the oven to 200C

In a medium mixing bowl combine the cannabis flowers, olive oil, garlic, rosemary or basil, and the salt.

Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build, cooking cannabis.

Place the foil parcel in the oven for about 20 minutes. This will allow you cook marijuana and soften the vegetables. Turn the packet half way through to allow the veg to cook through.

Season vegetables to taste with fresh ground pepper. Makes 4 side-dish servings.

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