A wonderful addition to your BBQ repertoire – just assemble the ingredients ,chop the veg and let the BBQ do the rest. Your BBQ will need to have a lid, if it doesn’t just cover the dish with foil.
I used the Worcestershire and pepper  sausages from Dunnes Butcher in Charleville however any sausage port in a storm witll do.
You may use a roasting tin or if you don’t feel like washing up a foil tray lined with baking paper. You can re use the tray for a roast later in the week!
This recipe makes enough for two people.

Ingredients

• 4 sausages
• 2 potatoes
• Garlic cloves to taste – whole
• 1 small red capsicum
• 2 tomatoes
• One red onion
• 1 large or 2 small zucchini
• Good glug olive oil
• 1 tsp dried rosemary
• 2 Tab pesto dip (to serve)

Chop all the veg into bite size pieces and place on the tray. Season with salt and pepper, add a good glug of olive oil and the dried rosemary and mix with your hands to coat everything.
Roast uncovered in the BBQ at 180* for 20 minutes.
Meanwhile prepare the sausage. Grasp one end firmly (you can do this ladies) and squeeze lightly to release the sausage meat forming little meatballs.
If you are of delicate disposition leave the skin on and just chop the sausage into bite size pieces
When the vegetables have had their 20 minute roasting, remove from the BBQ and artfully arrange the meatballs on top.
Roast for a further 20 minutes.
Now take a pair of tongs and toss the lot about so everything is well mixed then give it another 10 minutes to make sure the veg are cooked and the sausage balls are golden brown.
Serve in bowls with a tablespoon of pesto dip dolloped on top and plenty of black pepper.

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