Instructions: In a large bowl, toss all of the vegetables with the olive oil and season.

Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 inch strips. Toss the vegetables with the juice and season.

In a large bowl, toss everything together. Wrap in a double thick foil papillote.

Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.

On a large platter, pile the potatoes in the middle and surround with the slaw. Place barbecue on top and serve.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.