Impress your vegetarian guests with these tips:
GO EASY ON THE OIL
Stop vegetables from drying out by tossing them in oil to give them a light coating – not too much as oil dripping onto the coals can cause flare-ups – then season with salt and pepper.
Try: Carrots baked in coals.
KNOW YOUR VEG
Some vegetables, like asparagus, take a few minutes to cook and others, like potatoes, need more time. Keeping them over too high a heat for too long will char them outside but keep them raw inside. Rather sear your veg over hot coals, then move to a cooler part of the grid to finish cooking. Or precook them on the stove (spuds in the microwave) and pop onto the grid for colour and flavour.
USE SKEWERS OR A GRILL BASKET
Keep smaller vegetables like cherry tomatoes from rolling around (and falling though the grid) by putting them on a skewer or in a grill basket – if you don’t have one, simply fold a long piece of heavy-duty foil in half and turn up the edges (or just pop them onto a baking sheet).
Try: Braaied mushrooms.
If you want vegetables to cook faster, cut them into smaller pieces and thinly slice round vegetables like onions or brinjal. This creates more surface area, allowing for a crispier outside and even cooking.