This recipe appears in Mike Stine's article "Outdoor Cooking: Not Just a Summer Pastime."
2 large turnips, peeled and cut into one-inch cubes
1 pound beets, peeled and cut into one-inch cubes
2 large (chef’s) carrots, cut into 1/2-inch rounds
1 large onion, peeled and roughly chopped
Six small red bliss potatoes, cubed
3 tablespoons olive oil
1 1/2 tablespoons fresh thyme (or two teaspoons dried)
1 tablespoon fresh rosemary
Coarse kosher salt to taste
Freshly ground black pepper to taste
Combine the vegetables in a medium mixing bowl. Drizzle with olive oil and season with thyme, rosemary, salt and pepper. Toss well to coat.
Make a packet of heavy duty aluminum foil large enough to hold the vegetables and seal tightly. Place the packet on an indirect grill and cook for one to 1 1/2 hours or until the vegetables are fork-tender.