Peel large carrots, cut into big pieces.
Small (fingerling) potatoes - cut in half. I got the kind that has red, yellow, and blue potatoes, but any small potatoes will work.
Large onion - cut into large pieces.
I threw in the broccoli florets just because I had some, but any fairly crunchy vegetable would work. They should all take about the same amount of time to cook.
If you want to make this into a non-vegetarian main dish, throw in some ham cubes.
Toss all into a plastic bag or container. Drizzle with olive oil and shake to coat.
Sprinkle in any or all of the following: rosemary, celery salt, black pepper, garlic powder, cooking wine.
Dump into metal pan or onto foil with the sides folded up. Grill on low or bake at 375F for 2 hrs. Stir occasionally.
The point is to roast slowly, which brings out the natural sugars in the veggies and adds a lot of flavor.
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