Grilled Veggies

Answer: All veggies are great hot off the grill. The secret is to prepare veggies that are easily grilled and do not "fall through the cracks".

Corn on the Cobb
A traditional favorite updated by pulling down the husk while leaving it attached to the stem. Grill the corn. When finished, brush the corn with a melted herb-infused butter. Replace the husk and serve for an outrageous presentation.

Marinated Veggies
Grill long slices of eggplant, zucchini and yellow squash until just crisp tender. Marinate the veggies in you favorite vinaigrette and serve over fresh greens for a terrific salad!

Roasted Peppers
Char the skin of a red, yellow and green bell pepper on the grill until totally blackened. Remove the pepper to a brown paper bag, close and steam for 20 minutes. Remove the black skin from the peppers, and slice into strips. Marinate the peppers in olive oil, salt and freshly ground pepper. Serve on slices of grilled bread.

More feasting challenges:
• Grilling summer vegetables
• Exciting lunch boxes
• Quick meals to impress the in-laws
• Simple and elegant appetizers