These easy and tasty vegetables add plenty of colour and texture to barbecued steaks.
Slice general purpose potatoes into ½ cm thick slices, brush with oil, turn once during cooking. Cook for 15-20 minutes.
Split courgettes in half lengthways and place on the barbecue. Baste sparingly with oil and turn frequently during cooking.
While slices are cooking, brush generously with oil. Cook for 5-10 minutes.
Slice into ½ cm thick slices and brush with oil. Turn only once during cooking. Cook for 10-12 minutes.
Cut lengthways into quarters. Remove seeds. Brush sparingly with oil, place on a hot barbecue plate and turn frequently during cooking.
Onion wedges or rings
Peel and cut onions into wedges or rings. Separate layers, brush sparingly with oil.
Using a solid barbecue plate stir fry for 4-5 minutes or until golden and softened.
Cut tomatoes in half and place face down on the barbecue plate. Cook for about 3-4 minutes or until heated through. Turn over and sprinkle with pepper or fresh herbs. Remove from heat, serve immediately.
Other vegetables: fresh asparagus, snow peas, green beans, yams and scallopini, can be cooked on the barbecue. Some only require a brief cooking time, depending on how hot the barbecue plate is.