Grilled Summer Vegetables and Corn

Ingredients

• 6  ears of corn 
• 2  eggplants 
• 0.5 teaspoon pepper 
• 1 large onion red
• 0.5 teaspoon salt 
• 2  tomatoes 
• 2  zucchini 

Equipment

• grill

Directions

1. Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1/2-inch slices.
2. Cut 2 tomatoes in half, and shuck 6 ears of corn.
3. Brush the vegetables with olive oil and sprinkle them with salt and pepper.
4. Place everything on a grill over medium heat and cook, turning frequently, for 10 to 15 minutes or until fork tender.
5. Serve hot, reserving one-third of the cut-up vegetables and 2 ears of corn for another use.