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

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

• 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