A moreish starter to your barbecue dinner.
This post isn’t so much a recipe; it’s more of a how-to. It’s important to pick veggies that can stand up to the heat and not get destroyed. Peppers, asparagus, carrots, beets, corn, eggplant, green beans, zucchini, onions and potatoes are all good choices. Avoid anything too leafy; lettuce, arugula and spinach are all out.
Soak a BBQ grilling plank- any wood type you like, for at least one hour.
Prep your veggies by peeling or cutting them as needed. Toss them in olive oil and a little salt.
Pre-heat your BBQ to 180C. When the BBQ is hot, add them and close the lid. Keep a spray bottle of water handy to douse flare-ups.
Cook veggies until they are done to your liking, and enjoy!