Peel the shallots. Take a piece of tin foil A3 in size and fold in half.
Place the shallots, garlic and thyme on the foil and season with salt and pepper. Pour over the olive oil and close up all the sides of the foil.
Cook for 25-30 minutes on the edge of the barbecue grill turning once after 10-15 minutes.
Recipe devised by Chef Paul Collins, our thanks to www.UKshallot.com for providing this recipe.