- Preheat barbecue to medium heat.
- Combine potatoes, radishes, carrots, vegetable bouillon concentrate, olive oil and garlic to coat vegetables well.
- Place vegetables on a large double sheet of aluminium foil. Season with pepper and place savory sprigs on top. Seal aluminium foil tightly to form a package (papillote).
- Lay package on top grill of barbecue. Close barbecue lid and cook vegetables for 45 minutes, or until tender. Serve with grilled meat or fish.
: Create your own combinations! Try other root vegetables such as sweet potato, parsnips, rutabaga, celeriac and onion—the choice is yours!