Livers Wash and drain in a colander. Put them in an adequate oven pan (I use aluminum), add sliced ​​onion, grated, peppers, tomatoes and carrots, chopped salami and pickles, pour the oil and some salt and spices. Mix good and put the pan on bottom of BBQ halogen oven for 30 minutes at 240 C, occasionally stirring, then reduce to 225 degrees and dopichate another 30 minutes, still confused to the onion does not burn.