Barbecues are a really enjoyable way to socialise with the family in the summer but there is no denying that they're usually a meat feast and vegetarians are often a last minute consideration.
I'm not vegetarian, but I am not much of a meat eater, and I'm particularly not fond of barbecue food like sausages and burgers.
Often veggies and vegans are left to chomp on a few celery sticks or salad potatoes. I sometimes feel like I am not participating properly, or missing out on the fun barbecue experience if I am not actually having anything off the barbecue itself.
But today when the family had our first barbecue of the year, I came up with a vegetarian dish that everyone could share. It may be simple, but it is also simply delicious.
Preparation Time: 10 minutes
Cooking Time: Varies depends on your barbecue's mood.
Makes: 5 servings
4 brown onions
2 sweet red bell peppers
Olive oil to taste
Chop the onions.
Dice the peppers, remove the seeds, and mix with the onions.
Drizzle over the olive oil.
Cover over with tin foil and cook on the barbecue until they turn golden, (or if you like them chargrilled, until they start to blacken).