Roasted Root Vegetables

In heavy aluminum pan, or a roasting pan lined with parchment paper, toss the vegetables with the olive oil

Roast in preheated barbecue 20 minutes (at 375°F / 190°C), turning several times, until nicely browned

Remove from barbecue to add herbs, wine, stock and tomatoes

Return to barbecue and continue cooking for 30 minutes, stirring occasionally until liquid is well reduced, and vegetables are tender