Yams, Beets, Carrots, Parsnips, Fennel, Radishes, Fennel, Onions etc in 1/4" slices and place in large bowl with whole garlic cloves. Coat them all with your favourite olive oil. We prefer one of our Robust Early Harvest Extra Virgin Olive Oils or our Tuscan Herb Infused Extra Virgin Olive Oil. Lay them on tin foil, folding up the edges to form a rim. Cover with rosemary branches as desired. Cover all with another layer of tin foil and crimp all around the edges to form a seal. BBQ at medium-low to medium, flipping once or twice, for about 15 mins. Plate, sprinkle with pepper and either our Black Truffle Sea Salt, Favuzzi Sel de Mer or Maldon Sea Salt and enjoy immediately.