Ingredients:
 Whatever root vegetables turn you on. We used carrots, parsnips, beets, potatoes, garlic and red onions
-Â Olive oil
-Â Salt
-Â Lemons
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Assemble your ingredients.Â
Important:Â
let your vegetables soak in cold water for half an hour. This helps keep them moist in the dry environment of the barbecue. After soaking I recommend you par-boil or microwave any of the denser vegetables such as potatoes or parsnips for a few minutes. You donât want to âfinishâ them but itâs nice to soften them up so theyâre on the same playing field as the softer, wimpier vegetables like the onions. Â
Pour on the olive oil. Use lots (remember â âgoodâ cholesterol). Sprinkle with salt and pepper to taste. Put vegetables on the barbecue in your wok topper. The barbecue has to be reasonably hot (about 400 degrees) but, ideally, you should be using indirect heat. In this case, it pays to have a nice, big barbecue where you can get the vegetables away from the direct heat. Let the vegetables roast for about thirty minutes. Stir them every five or ten minutes so that the vegetables on the bottom donât get too charred.
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After about twenty minutes, spritz the vegetables with some lemon. Throw the squished lemons on top of the vegetables. Â
Stay vigilant, stay alert. Donât burn your vegetables. Keep them roasting until all the vegetables are soft. Should take about thirty minutes.Â
It if takes longer â donât panic.Â
Serve. Eat. Enjoy. (Note: my favourite vegetable in this recipe is the beets. Roasting them this way brings out all the natural sweet flavour. This surprises me because, for most of my life, Iâd go seriously out of my way to avoid the pickled beets my Danish grandmother served every Thanksgiving and Christmas. For years I thought âbeetsâ was Danish for âpoison your grandsonâ. Sorry Grandma.)