Here is a very simple method for roasting vegetables on a barbecue.
- 2 Carrots
- 2 Beetroot
- 2 Parsnips
- A Courgette
- Two Cloves of Garlic
- Some Olive Oil
- A couple of sprigs of Rosemary
Simple cut the vegetables into slices approximately 5cm by 1cm (2in by
Roughly cut the garlic into slivers
Coat all the ingredients (including rosemary) in some olive oil then wrap in kitchen foil.
Place on hot coals of a fire or barbecue (not onto flames)
Leave for approx. 10 minutes
Best served with Paul’s Famous Vegie Burgers or meat burgers if you must.
Article written by Dave Hamilton. Dave has now left Selfsufficientish but you can catch up with him on davehamilton.me.uk or on twitter @davewildish