Background

When the BBQ is still going, it’s worth putting a few veggies on it. For example, over the hot ashes you can slow-cook aubergine, garlic, peppers, courgette, onion and so on. Then you can use these veggies to make salads, fillings, pasta/pizza sauces and dips for later meals. This BBQ aubergine and red pepper dip is good example, which you can create in just 5 minutes (and it's more healthy & tasty than any shop-bought dip & sauce). Serve it with crisps and crudites or use it as pasta/pizza sauce.