Grilled Veggies - cooking recipe

Ingredients

4 small baking potatoes
2 small eggplant
2 medium zucchini
2 medium summer squash
4 green peppers
1/4 c. butter, softened
1/2 tsp. basil
1/2 tsp. thyme
1/3 c. grated Parmesan cheese
garlic salt to taste

Preparation

Cut all of the vegetables in half lengthwise; core the peppers.
Combine butter, herbs and garlic salt.
Coat vegetables well with this mixture.
Place vegetables, cut side down, on grill.
Potatoes should be placed near the center.
Cook 10 minutes.
Turn vegetables over, sprinkle with cheese; cook 10 minutes more or until vegetables are tender.
Makes 8 servings.