Vegetables

Potatoes

Rub potatoes with margarine or Crisco and wrap in foil. Place on grill at 250° for about 1-1/2 hours. Test for doneness with toothpick. Potatoes should be soft.

Onions

Select medium size onions, do not peel. Drop onions directly in hot coals. Turn and cook until dark brown or black all over. Remove from coals and cut off bottom end. Squirt the onion out of the burnt skin and serve.

Delicious Potatoes and Onions

• 4 large potatoes
• 2 onions
• 1 stick butter or margarine
• salt and pepper

Wash potatoes and slice 1/8 inch thick. (Do not peel) Slice onion 1/4 inch thick. Place onions and potatoes on a large sheet of foil (large enough to close), salt and pepper and dot with butter or margarine. Close foil and allow to steam on grill for about one hour at 250°.

Carrots and Mexican or butternut squash are also good to add to these vegetables.

Grilled Squash

Leave small squash whole. Cut larger squash in halves, lengthwise. Place on grill 4 to 6 inches above bed of medium coals. Cook turning frequently, until squash is tender when pierced. Pour melted butter over cooked squash.

Vegetables in Foil

• 1 medium tomato
• 1 red onion
• 1 red bell pepper

Cut vegetables in wedges. Place a strip of foil in a bowl about 6 inches in diameter. Arrange vegetables in foil, alternating vegetables, bring foil together at top and twist to close. Cook on grill at approximately 250° for 45 minutes to one hour. Open, salt and pepper to taste, and serve.

Roast Corn

Shuck and wash corn, pat dry with paper towels. Rub generously with butter or margarine. Sprinkle liberally with MSG and wrap in foil. Cook on grill at 250° for about 30 to 40 minutes.

"Hot" Stuffed Peppers

Wash peppers. Slit lengthwise and remove seeds. Season fajita meat and cut in ½ inch slices. Lay meat inside split pepper. Place on grill at 250° for about 45 minutes. Makes a delicious taco when rolled in a flour tortilla.