2 onions
8 baking or sweet potatoes
1/4 cup olive oil
2 teaspoons dried oregano
1 teaspoon each salt and pepper

Preparation Instructions:

Cut oions into large wedges. Cut potatoes into chunks. Toss with oil, oregano, salt and pepper. Roast in 2 foil pans on heated side of barbecue, turning once, for 1 hour or until tender. Makes 8 servings.

Tip: Green and yellow zucchini, carrrots and sweet pepper can be added to this recipe.

Per serving: about 254 calories; 7 g fat; 45 g carbohydrates; 4 g protein; 5 g fibre; 0 mg cholesterol; 301 mg sodium.