Serves: 12

Per Serving: 153 Calories; 3g Fat (16% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 40mg Sodium

Recipe By: MasterCook

A simple and scrumptious dish providing a full variety of vegetables.

Ingredients:

• 1 bay leaf
• 1/2 cup white wine
• 6 small onions - peeled and quartered
• 2 baby turnips - peeled and cut into 1" cubes
• 1 cup baby carrots
• 6 small red potatoes - quartered
• 2 leeks - cleaned and cut into 1/2" pieces
• 3 parsnips - peeled and cut into 1/2" pieces
• 12 brussel sprouts
• 2 tablespoons extra virgin olive oil
• Handful each fresh thyme, rosemary and parsley - chopped
• 2 cups vegetable broth or chicken broth
• 1 can diced tomatoes
• Salt and pepper - to taste

Steps:

• 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, 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