¼ butternut pumpkin
½ bunch baby beetroot
1 head of garlic (6-8 cloves)
1 Lebanese eggplant
4 golden shallots
2-4 Jerusalem artichokes
2 baby fennel
2-3 twigs each of fresh rosemary and thyme, rubbed through your fingers
Olive oil
Salt & pepper to season
Wiltshire BAR•B Small Roasting & Drip Tray
Multix® Aluminium Foil

Cooking Instructions

  1. Preheat your BBQ to 180°C with the lid down. This should take approx 10 minutes. 

  2. Peel the pumpkin, de-seed, and cut into golf-ball size chunks.

  3. Trim off the thin root end of the beetroot and then cut off the stalks and leaves, leaving approximately 3-4cm of the stem attached. Scrub the beets thoroughly under cold running water to clean away sand and soil residue. Hint – don’t peel the beets as the skin keeps in all the dark red colour of the juices.

  4. Remove the cloves from the garlic bulb but don’t peel them. Leave the skin on during the roasting.

  5. Peel the golden shallots. Wash the Jerusalem artichokes well and cut in half.

  6. Place all the vegetables and herbs into the Wiltshire BAR•B Small Roasting & Drip Tray, drizzle with olive oil and season with salt and pepper. Cover the tray with Multix® Aluminium Foil.

  7. Once your barbecue is hot, turn the centre burner off and place the roasting tray with the vegetables in the centre of the BBQ. This indirect heating method of cooking prevents the vegetables from getting burnt on the bottom. 

  8. Check to ensure that the temperature under the hood stays at 180°C.

  9. Leave the aluminium foil on the tray for the first 45 minutes, then remove. Toss the vegetables and continue roasting for a further 15-20 minutes until soft. 



Tray will become hot during cooking. Always use protective ware when handling tray. After removing tray from barbecue, use a heat-proof surface that supports the bottom of the tray e.g. Wiltshire wooden chopping board.