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Onions
Melted butter
Parsley, basil, oregano
Slice squash and other vegetables into one-inch pieces. Thread on metal skewers. Melt butter and mix with herbs. Brush butter and herb mixture on both sides of vegetables. Grill about 5-10 minutes until tender and light brown, turnin'* once.
Parslied Corn
4 ears fresh corn
1/4 cup butter or margarine, melted
2 tablespoons chopped parsley
2 tablespoons minced fresh chives
1/8 teaspoon garlic powder
Pinch of salt
Pinch of pepper
Pull back husks from com, leaving husks attached at base of cob; remove silks. Rinse com, and soak in water 20 minutes. Drain well.
Combine butter and remaining ingredients; brush over kernels of com. Pull husks up over com; wrap in foil, and twist wrap at each end. Place com on rack of grill; cover and grill over medium-hot coals 30 minutes, or bake at 400 degrees F. for 25 minutes. Remove husks or pull husks back, and tie in knot. Yield 4 servings.
Banana Boats
4 bananas
1/4 cup milk chocolate chips
1/2 cup miniature marshmallows
Cut a lengthwise wedge from a banana, taking care not to cut all the way through the fruit. Fold back the wedge-shaped peeling and remove the banana part of the wedge. Fill the wedge with milk chocolate chips and miniature marshmallows. Wrap in heavy duty aluminum foil, leaving the wedge opening uncovered. Then place on coals for 10 minutes, until marshmallows puff up and the chocolate melts. Serve immediately.
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