1 large turnip, cubed
1 tablespoon Verbena Dill Olive Oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
If using wood skewers, soak in water for at least an hour before using.
To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes and drain.
Add to a bowl, and toss with the olive oil, lemon juice, salt, and pepper.
Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
Drizzle remaining olive oil/seasoning mixture over the grilled turnips and serve while still hot.