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–+ servings

Winter Weber Q Roast Vegetables With Herbs

Winter Weber Q Roast Vegetables With Herbs
My Weber Q roast vegetables will compliment just about everything.
Topped with the right balance of herbs and combined with that smokey bbq flavour, even the kids will love them.
Shannon
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Serving Size 6 people

Equipment

Ingredients

  • 4 Potatoes (large) (note 1)
  • 1 Sweet Potato (medium)
  • 1/4 Jap Pumpkin (medium) (note 2)
  • 4 Carrots (large)
  • 1 tbsp Garlic Salt
  • 1 tbsp Rosemary dried
  • 1 tbsp Thyme dried
  • Olive Oil extra virgin (note 3)
  • 1/2 tbsp Baking Soda (bi-carb)
  • 1/2 tbsp salt

Instructions

Preparing The Vegetables

  • Peel potatoes, sweet potato, and carrots. Cut the potatoes in half and slice up the sweet potato, carrots, and pumpkin into desired sizes. (note 4)
  • Half fill a large pot with water and stir in salt and baking soda (bicarb). In the water, place the potatoes and sweet potato. Bring to the boil and simmer for around 10 minutes until the potatoes feel soft. Then strain in a colander and allow to cool.
  • In a large mixing bowl place sliced pumpkin and carrot and drizzle olive oil over the vegetables. Add 1/2 tbsp of garlic salt, rosemary, and thyme to the bowl and gently toss until the pumpkin and carrot have mixed well with the herbs. Season with black pepper if desired.
  • When the potatoes have cooled, separate the sweet potato from the colander, these will not need roughing up. Toss the potatoes around in the colander until they form rough edges.
  • Place the potatoes onto a large plate with the sweet potato and drizzle with olive oil. Season the potatoes with a 1/2 tbsp of garlic salt, rosemary, and thyme.

Roasting the Vegetables on the Weber Q

  • Place a new convection tray onto the Weber Q, then place the trivet on top. (note 5)
    Family Q Owners, turn the large and small gas control knob to the START/HI position and ignite the grill. Baby Q owners do the same with the single gas control knob, and close the lid.
    Allow the Weber to preheat for 15 minutes.
  • Please Note: Place the pumpkin onto the trivet 15-20 minutes earlier then the rest of the vegetables. (note 6)
    When the Weber has preheated, begin placing the vegetables onto the trivet.
  • Close the lid and turn the small gas control knob off and the large gas control knob to the medium roasting setting.
    For Baby Q, do the same with the single gas control knob, and close the lid.
  • Try to maintain a temperature range at all times between 190°C (375°F) and 230°C (446°F) for 1 to 1 hr 15 minutes.
  • The vegetables are ready when the potatoes have reached an internal temperature of 98°C (208°F). or when golden brown.
  • Place roasted vegetables onto a serving tray and allow to cool for 5 minutes, then serve.

Notes

  1. Use any potatoes that you desire, I chose brushed potatoes, because of their suitability for roasting. They have a higher starch which makes them soft and fluffier inside.
  2. For this recipe, I am using Jap pumpkin. If you prefer something different then Grey or Butternut pumpkin are great alternatives. I don't recommend Jack-o-Lantern pumpkin, as it's not very nice to eat roasted.
  3. I use olive oil because it helps to make the vegetables crunchy. Another alternative to olive oil is duck fat.
  4. Try to cut potatoes and sweet potato into large sizes. They will need to be parboiled and roughed up to get a crispy edge. Too small and they will fall apart.
  5. If you don't have a Weber Q convection tray, you can make your own by doubling over a large sheet of heavy-duty aluminium foil.
  6. Give your pumpkin a head start on the Weber. This is because it wasn't parboiled and will need extra time to roast.