ANNA’S TIPS FOR BARBECUING VEGETABLES
Cook on charcoal or wood if you can as it will impart that smoky flavour that gas barbecues won’t.
Use lumpwood charcoal. It’s more expensive but will hold heat longer so you will use less. Avoid firelighters.
Wait for the right moment to cook. Wait for the flames to properly die down. You want the coals white hot, grey and glowing, to give the most even heat.
Control the heat just as you would if you were using a gas hob. If things are too hot then take your food off and let the coals cool down.
If you are cooking more than one thing it might be useful to have two temperatures on your barbecue. To do this, once the coals are hot pile most of them to one side which will be hot for grilling, and a few on the other side for warming bread and gentler cooking.
Don’t oil your vegetables before they hit the grill. Instead, dress them carefully after grilling, while they are still warm in good olive oil, citrus or vinegar.