Recipe - Our Own Donuts

Cauliflower florets
Celery stalks
Corn; in the husks
Eggplant; cut or sliced up
Leeks; cleaned and halved
Mushrooms; large
Green Onions
Onions; wrapped in foil
Potatoes; wrapped in foil
Yellow squash; cut or sliced up
Zucchini squash; cut or sliced up
Green tomatoes
Sweet Bell Peppers
1 lg Hot Peppers
Asparagus

Once the vegetables you select are cleaned and prepped, it is helpful to
precook slightly, either by steaming, lightly boiling or preferably baking
in the oven or microwaving. Cook just enough to soften. Then select your
favorite barbeque sauce or salad dressing (Italian, Russian, Catalina or
French are excellent for basting), dip the vegetable pieces in the dressing
and place on the grill and cook till done (23 minutes a side). Don't be
concerned if vegetables blacken somewhat, only the skin is charring. Baste
as needed. Exceptionally delicious! For corn, simply dip whole ears with
husks in water and wrap in foil, or place as is in the coals or on the
grill. Cook depending on heat till done. Cook to handle. Husks come off
cleanly and corn is fantastic!

Enjoy!

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NOTES : Steaks, chops, kabobs, hot dogs, burgers and all types of seafood
are traditional items to be savored and enjoyed outdoors on the grill
but don't forget the vegetables! All types of vegetables can be cooked
outside with the only limit being your imagination. There are a few tips
and ideas, however, that will make your vegetable grilling more enjoyable.
Listed below are just a few items that do extremely well grilled outside:

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