On The Grill

1. 1

   Remove silk from corn, but not the husks.

2. 2

   Tie the husks closed.

3. 3

   Wrap potatoes in foil.

4. 4

   Some fresh herbs and margarine can be added to the foil package, if desired.

5. 5

   Dip summer squash and eggplant slices in olive oil.

6. 6

   Soak husks of corn in cold water for 10 minutes.

7. 7

   Drain and cook for 30 minutes, turning. Cook potatoes 45 minutes and squash and eggplant for 20 minutes on coals that have burned 45 minutes.

No additional tips available.