Rub them well with a cut clove of garlic, sprinkle with salt and pepper and drizzle with olive oil.
Place on a moderate to hot barbecue and barbecue for about 5-6 minutes on each side or until cooked through.
They go well with a salad of quartered cooked baby beetroot, sliced spring onions and basil leaves, dressed with balsamic vinegar and olive oil.
