Cooking For Fun
Veggies on the Grill

Potatoes Cooked in the Coals
1 1/2 pounds red potatoes -- Small
2 tablespoons olive oil
1 tablespoon rosemary -- minced
1 clove garlic -- minced
salt and pepper

Use 1 1/2 pounds small red potatoes; cut them in half if they're bigger than 1 inch across. Divide the potatoes between 2 large doubled sheets of heavy-duty foil. Drizzle each batch of potatoes with 2 teaspoons of olive oil and sprinkle each with 1 tablespoon of minced rosemary, 1 minced garlic clove, salt and freshly ground pepper; seal the packets. Spread out the coals--they should be medium hot--and set the packets on top. Cook the potatoes for about 25 minutes, or until tender when pierced with a knife; serve hot.

Roasted Corn #1
This one is great, and low calorie! Select fresh corn on the cob. Without removing the husk, peal it back to expose the corn and gently remove the silk. Take some olive oil and lightly coat the corn. Sprinkle the corn with a light coating of dill. Replace the husk and secure at the top with heavy
string or cord. Place corn on a medium to hot area for 25 to 35 minutes until the husk is slightly burned. Rotate often. When you think its done, make sure by piercing a kernel to see that it is tender. Remove from the grill and serve.

Roasted Corn #2

Similar recipe - except not very low in calories. This recipe was snipped from the Houston Chronicle and goes like this: Pull the corn husks back and remove the silk. Gently replace husks so as to cover the corn entirely. You may use the same method of tying the husks together as we mentioned above. While the grill is heating, soak corn in a large bowl of cold water for 15 minutes or so and then drain. Place the corn in husks over a medium-high grill for about 20 minutes, turning often with tongs, or until the corn is tender. See the method of testing the corn for doneness as described above. In a small bowl, combine 4 tablespoons of unsalted softened butter and 2 teaspoons of minced fresh thyme. Serve corn with butter mixture, salt and pepper.