Courgette with tomato and coriander

I always have mixed feelings about vegetarians at barbecues. On the one hand, it's great for there to be extra meat for the carnivores. On the other hand, vegetarians are often a little stringy and frankly flavourless. It is therefore a good idea to feed them up first with something suitable.



Ingredients 1 kg of courgettes
1 kg of chopped tomatoes
2 onions
3 cloves of garlic
olive oil
1 teaspoon salt
bunch of fresh coriander

Method

1. Roughly chop the onions and fry gently in plenty of olive oil. When nearly done, add the peeled, chopped garlic, fry for another 30 seconds or so, then add the chopped tomatoes, thickly sliced courgettes and salt.
2. Stew gently for 30 minutes or so. A few minutes before serving, add the chopped fresh coriander.

Chinese takeaway
As a purist, I think that everything eaten at a barbecue should pass at least briefly across the grill (with the exception, obviously, of salad). Unfortunately, stews have a nasty habit of trickly through the grid straight onto the charcoal, so I prefer to put them in a metal container and ceremonially reheat them on the grill before serving.