How to Roast Vegetables On a BBQ

I have been experimenting with roasting root vegetables on my Weber BBQ and have come up with a technique that I am very happy with.  It goes like this: spread aluminum foil on a prep surface and place an equal sized piece of parchment paper on top of that.  Place the vegetables you want to roast in the middle of the paper and season them accordingly.  Then, crumple the parchment paper into a tight bundle and then crumple the foil as well but do not seal it tight.

Here, I have made three bundles. The top bundle in the picture is candy cane and golden beets with white balsamic vinegar, olive oil, salt, pepper, thyme and savoury. The middle bundle is red new potatoes with salt, pepper, garlic powder, rosemary, thyme, olive oil and lemon.  The bottom bundle is purple, orange and yellow carrots with olive oil, white balsamic, thyme, salt and pepper.  I also put some chopped shallots in each as well. 

I then lit the charcoal and preheated my grill as pictured

The bundles were placed around the coals and not directly over them for about 45-50 minutes.  

With about 10 minutes left I opened the bundles up (this is why they were wrapped that way) and allowed them to continue to brown.  The results speak for themselves.

Those carrots are not burnt, they are the purple variety.  The vegetables were perfectly cooked with portions that were just charred and crisp and chewy.  The flavour of the dried herbs came through, though I would use fresh herbs just prior to serving to re-enforce the flavours.  The beets looooooved the white balsamic vinegar.  Do not be afraid of a heavy hand on the seasoning. 

I used to roast vegetables one of two ways, in a roasting basket (the kind with all the holes) or wrapped in foil.  I found that the basket required too much attention and the foil caused the food to stick.  This technique has solved both those problems as the food does not stick to the parchment and the bundles do not require constant attention.  Serve with a nice rosé or English style pale ale.