Sons Of Texas Vegetable Platter For Barbecue - cooking recipe

Ingredients

1 Tbsp. butter
2 large eggplants, peeled and sliced 3/4-inch thick
3 ribs celery, chopped
2 large turnips, peeled and sliced 1/4-inch thick
2 medium onions, peeled and sliced 1/4-inch thick
5 slices bacon
1 tsp. pepper
2 large potatoes, sliced 1/4-inch thick
3 large zucchini, peeled and sliced 1/4-inch thick
3 large tomatoes, cored and sliced 1/4-inch thick
1 large bell pepper, cored and sliced 1/4-inch thick
2 tsp. salt

Preparation

In a 10 1/2 x 14 1/2-inch baking pan, melt 1 tablespoon butter. Coat sides and bottom of pan to prevent sticking.
Arrange vegetables in given order in baking pan.
Season with salt and pepper; top with bacon.
Cover with heavy-duty foil; seal edges. Place vegetable platter on hot part of grill.
Depending on temperature of fire in pit, it usually takes 1 to 1 1/2 hours to cook vegetables until tender.
With a little practice, you will know when to put vegetables on the pit, so they will be ready at the same time as your ribs, chicken, beef or sausage.
Serves 6.