Fat is your friend
A coating of oil ensures even colour and rounds out flavour (watch out for flare-ups).
Unless they’re on skewers, keep vegetables whole or cut them into thick slices, and you won’t lose them through the grid. They’ll end up nicely charred without being overcooked. Alternatively, wrap whole root veg or brinjals in tinfoil and place them in the coals.
Keep them moving
Continue turning veg on the grid so that they cook evenly and turn brown all over (this means paying attention, not going in search of another beer).
Add a little smoke to your salad
To quick char adds delicious smokiness to whole heads of cos, endives and little gems, which have been cut in half and grilled cut-side down. Remove any limp outer leaves and make sure the fire is hot (you just want a quick sear for colour and smoky flavour). Brush the cut sides with oil, season and grill for 30 seconds per side.