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Grilling Vegtables
Corn on the Cob
Clean corn cobs and dehusk. Lay cobs individually on tin foil. Sprinkle corn with season salt & pepper. Place 3 thin pats of butter on cobs and rap each cob in tin foil. Cook cobs for appox 10 minutes using direct heat or 20-30 minutes using indirect heat, turning every 5 minutes.
Asparagus on the Grill
Clean, bend and break off stem ends, Dry with paper towel. Coat asparagus with virgin olive oil. Generously sprinkle kosher salt on asparagus. Place on grill, direct heat on high, Cook for about 7 minutes turning every minute. Asparagus will be slightly tender and crisp, Delicious.
Grilled Peppers
Quarter green or red bell peppers. Coat both sides of peppers with olive oil. Place pepper quarters on hot grill over direct heat with inside facing down until slightly charred then turn. Brush inside of peppers with olive oil and lightly sprinkle peppers with garlic salt. For added pizzazz, add some sliced jalapeno and shredded mozzarella cheese after you turn peppers until cheese melts.
Zucchini
Cut zucchini lengthwise into strips. Place zucchini into on a plate or casserole dish and sprinkle with kosher salt. Liberally pour Italian style salad dressing over zucchini pieces. Place zucchini pieces on hot grill using direct heat. Cook approx 5 minutes on each side or until grill marks appear.
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