Anna Jones’s vegetarian barbecue recipes — theguardian.com

This week I bring you the two best things I ate last year at barbecues. One was cooked in my sister’s front yard in the LA sunshine; the other in my British back garden, hurriedly, before the dark clouds descended. Both were unreasonably delicious and are now firmly on my summer lineup. I’ve edged the barbecue closer to the back door so we needn’t even wait for the sun. This is my take on Greek feta bouyiourdi, although I char my peppers first as it doubles the smoky hum. I use the pale yellow-green Turkish peppers: they are long and thin, sweeter and milder than their green pepper cousins, but, if you can’t find them, don’t worry. This is best done on the barbecue, but you can also char the peppers over a naked gas flame, then cook the parcels in the oven.

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