Roasted Barbecue Vegetables – Dave Hamilton

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
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.

Article written by Dave Hamilton. Dave has now left Selfsufficientish but you can catch up with him on or on twitter @davewildish

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