Here in Australia, it isn't really the season for roast vegetables. However, that doesn't stop us having them and it is the season for large, make in advance side dishes. Roast vegetables fit that requirement perfectly.
This dish is a spin off from the tofu in barbecue sauce I first posted two years ago. I still love that dish, and it taught me that barbecue sauce isn't constrained to what you can buy in plastic bottles. Done well, barbecue sauce is a wonderful thing!