Peel and cut the potatoes, carrots, beetroot, parsnips and red onion into large chunks, approx. 3x3 cm.
Place the vegetables on the grilling basket.
Peel the garlic cloves and crush them with your knife blade, place them in different parts of the vegetable mix.
Season with salt and pepper, place the thyme stalks on top off the mix, and drizzle over with olive oil.
At the barbecue
Prepare the barbecue for indirect heat, approx. 200°C. If using a 57cm charcoal barbecue, you will need 2/3 chimney starter of lit Weber briquettes.
When the barbecue is ready, place the grilling basket over indirect heat and close the lid.
Let the vegetables cook for approx. 40 min or until they are tender.
You can add any kind of root vegetable you like in this mix, just make sure they cook at the same time. You can also drizzle honey over the vegetables before putting them on the barbecue, to get a honey glazed.
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