2 slices red or green cabbage, cut 1/2-inch (1 cm) thick
2 slices turnip (technically rutabaga), cut 1/2-inch (1 cm) thick
1 tablespoon (15 mL) olive oil
5 sprigs fresh oregano, or 1 teaspoon (5 mL) dried
1 tablespoon (15 mL) butter, cut in 4 pieces
Salt and pepper to taste
Cut cabbage slices into bite-size pieces. Cut turnip slices, carrots and parsnips into coarse julienne sticks (about 2-inch/5 cm long by 1/4-inch/5 mm wide and thick). Keep a medium-size bowl of water nearby to dip the vegetables in before adding to the cooking pan. (This helps to produce steam for tender cooking.)
Grease bottom of an 8x8-inch (20x20 cm) aluminum baking pan with olive oil. Dip cut vegetables in the water and add to pan in layers in the following order: cabbage, turnip, carrots, and parsnips. (The vegetables that take the longest to cook will be closest to the heat.) Place oregano and butter on top of vegetables and sprinkle with salt and pepper.
Cover pan tightly with foil wrap. Place on a medium-hot barbecue for 15 to 20 minutes. Makes 4 servings.