Most of us like to stick to salads as an accompaniment to our barbecue, but it's possible to cook a variety of veg on the grill with some quite spectacular results.

Corn is one of the most traditional vegetables to place on the grill and it's easy as pie. Open the husks, take out the silky threads and wash the cob, then place back in the husks with a knob of butter and close them up. Cook until the husk is starting to blacken all over - for about thirty minutes, high above the coals. Or try kebabs: the traditional choices include peppers of all colours, lumps of onion, tomatoes, mushrooms, courgettes and aubergines. Try some varieties that can be skewered whole such as baby plum tomatoes, charlottes and mushrooms.

You don't want the barbecued vegetables to dry out as this will leave your meal more rubbery that yummy. For a delicious marinade you can experiment with volumes and variations of the herbs to suit your personal tendencies to seasoning tastes. Try mixing together a teaspoon of rosemary, a chopped garlic clove or two, juice of half a lemon, a splash of vinegar, a dash of salt and white pepper and melted butter and pour over your chosen veg. Cover and refrigerate overnight for best results.

Remember to make sure you have a dedicated section of the grill reserved for vegetables in case you are cooking for vegetarians: this avoids uncooked meat touching the vegetables. For further accompaniment, you can also cook baked potatoes by wrapping them tightly in two layers of foil and placing among the hot coals for an hour, and chop red onion, mix it with a pinch of salt and some butter, wrap in foil and cook on the grill for ten minutes or so.