In a medium bowl, toss beet and carrot slices with the sea salt, pepper, and olive oil. Mix in rosemary, thyme, and sage. Wrap in foil and grill for 10 to 15 minutes or until tender. More Grilled Veggies Other delicious ways to fire up your harvest: cut eggplant in long strips and lay them directly on the grates; season onions and wrap them in foil; and top squash with a pat of butter, then cover in foil.
