Ingredients:

1 onion, sliced
4 red potatoes, sliced
2 carrots, sliced into 1 inch pieces
2 ears of sweet corn cut into 4 sections each
4 tablespoons butter, softened
2 tablespoons spicy brown mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Place the soft butter into a mixing bowl.  Stir in the mustard until well blended.  Stir in the garlic.  Sprinkle in the salt and pepper and blend the ingredients together well.  Place the onion, potatoes, carrots and corn into a large mixing bowl.  Pour the butter mixture over the vegetables.  Toss to coat evenly.  Heat the grill to medium high temperature.  Place one quarter of the vegetable mixture into a piece of aluminum foil.  Seal tightly around the vegetables.  Continue until you have used all the vegetables.  Place the foil wrapped vegetables on the grill.  Gill 30 minutes or until the vegetables are fork tender. 

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Put the mushrooms and peppers on skewers.  Mix together all other ingredients and brush onto the mushrooms.  Grill for approximately 4-6 minutes, or until tender.

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4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl.  Add the salt and pepper and whisk until completely combined.  Cut the beets and onion into 1/2 inch rounds.  Cut the peppers into 1 inch strips.   Cut the zucchini and eggplant into 1 inch slices.  Place all the cut vegetables into the oil mixture and toss to coat generously.  Heat grill to medium high heat.  Place vegetables on the grill and cover.  Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness.  Serve hot.

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Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ C. onion, sliced
1 Tbsp. lemon juice

Directions:

1.  In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning. Add bouillon cube, stirring and mashing until dissolved.

2.  Add zucchini, mushrooms, and carrots.

3.  Cook over medium heat for about 3 minutes, stirring constantly. Add green pepper and sliced onion.

4.  Cook 3 more minutes, until vegetables are crispy tender. Add lemon juice and mix well. To turn this into a main dish, serve over rice.

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