 |
| grilled herbed vegetables | ||
2 ears of corn |
2 zucchini | |
| 2 large carrots, peeled | 1 red bell pepper | |
| 1 green bell pepper | 1 large onion | |
| 1/2 cup melted butter | 1 1/2 tsp. dillweed | |
| 1/4 tsp. garlic powder | pepper to taste | |
Cut corn into 2-inch pieces; make hole in center with ice pick. Cut remaining vegetables into 1-inch pieces. Parboil carrots for 5 minutes, peppers for 1 minute. Alternate vegetables on skewers. Blend butter and seasonings; brush over vegetables. Grill over low coals for 4 minutes or until tender, turning frequently.ENJOY
