On The Grill

Directions

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.