Roasted Vegetables
Here is a very simple method for roasting vegetables on a barbecue.
Ingredients
- 2 Carrots
- 2 Beetroot
- 2 Parsnips
- A Courgette
- Two Cloves of Garlic
- Some Olive Oil
- A couple of sprigs of Rosemary
Method
Simple cut the vegetables into slices approximately 5cm by 1cm (2in by
½ in).
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.
Recipe by Dave Hamilton
