1. Boil the beetroot in the skin 20 minutes. Drain and allow to cool. Peel the beetroot, halve them and cut into parts.
  2. Peel the carrots with a peeler and cut in half lengthwise. Remove the bottom 3 centimetres of the asparagus.
  3. Brush all vegetables with a little oil and sprinkle with salt and pepper. Heat a grill pan over a high heat. Grill the carrots for about 8 minutes and turn them halfway. Grill the asparagus and beet for about 5 minutes and turn them halfway.
  4. For the tapenade, mix olives, sundried tomatoes, parsley, Parmesan and olive oil and season with salt and pepper. Serve the tapenade with the grilled vegetables.