On The Grill - cooking recipe

Ingredients

olive oil
margarine
corn
squash
potatoes
eggplant
fresh herbs

Preparation

Remove silk from corn, but not the husks.
Tie the husks closed.
Wrap potatoes in foil.
Some fresh herbs and margarine can be added to the foil package, if desired.
Dip summer squash and eggplant slices in olive oil.
Soak husks of corn in cold water for 10 minutes.
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.