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Ingredients:
8 or 10 red potatoes sliced fairly thin
4 carrots sliced into small pieces
1/4 teaspoon rosemary seasoning or fresh rosemary
1/4 teaspoon thyme seasoning or fresh thyme
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 and 1/4 tablespoon fresh lemon juice
Couple shakes of garlic salt and minced onions or fresh if you'd like.
Any other veggies you'd like to add cut thinly or in small pieces.

DIRECTIONS:
Preheat barbecue or grill.
In a bowl, combine all the ingredients except the vegetables.
Using a few layers of aluminum foil, lay flat on surface (leave enough room at edges to be able to fold over and make into a packet.)
Place potatoes and carrots on foil then pour mixture over top. Brush vegetables or just spoon the mixture over top of them so that they're covered evenly.
Can sprinkle on a little more of the seasonings, if you'd like.
Fold the foil into a packet. (just fold over then again with the sides to make sure it's sealed.)
Cook for about 20 to 30 minutes, depending on if you'd like your vegetables crispy or soft.

*You can make this same mixture and place in a glass or metal pan then bake in a 350 degree oven for about 30 minutes in the months that you can't barbecue, too. This is a very flexible recipe. You can use less or more potatoes and carrots if you wish, you can substitute or add other vegetables and seasonings. You really don't need to have exact measurements, just adjust so that the vegetables are covered evenly. You can experiment to match your own personal tastes.