1. Pull off two 1’x1′ pieces of aluminum foil and oil them.
2. Clean and prep the vegetables: cube the potatoes, slice the onion, and cut the carrots into chunks.
3. Toss veggies in a bowl with salt, pepper, onion powder and fresh herbs.
4. Layer the prepped vegetables on the aluminum foil.
5. Add a small pat of butter to each packet.
6. Wrap each packet securely using double-fold seals, allowing some room for heat expansion.
7. Place the packets on the far sides of a preheated charcoal or gas grill.
8. Close the grill lid and cook for about 30 minutes. Check for doneness after 25 minutes by carefully opening a packet and testing the vegetables for firmness.
9. Once the vegetables are fully cooked, remove the packets from the grill and let them sit for 10 minutes.
10. Carefully open the packets, allowing the aromatic steam to escape.
11. Serve and enjoy your BBQ vegetables!

Note: Cooking times may vary depending on your grill and the size of your vegetable pieces. Always check for doneness before removing from the grill. Feel free to experiment with different vegetables and herbs from your garden for varied flavors.