by Kate O'Leary

Created on: October 23, 2009

Grilled vegetables are delicious. They allow you to take something that might be bland and a responsibility to eat and raise it to the level where you dream about your dinner and begin to crave your vegetables. You can also grill fresh fruit and take your dessert from plain to easy, elegant and delicious in less then ten minutes.

First let's focus on the vegetables. The reality is that most vegetables are very easy to grill; all you need are some fresh vegetables, good quality olive oil, freshly ground pepper, a unique salt (I am partial to pink salt) and a few fresh herbs and spices. Some people advocate grilling every single type of vegetable you can grow or purchase. I am a little more selective. I do not like grilled lettuce or greens but almost all others are a go. I am going to focus on my favorites for this article.

Corn, there are few things that are more delicious then freshly picked corn on the cob that is then grilled over an open fire ( as an aside all of these grill recipes should be done over an open fire with real hardwood charcoal and not on a gas grill - additionally the fire should be started with a charcoal chimney using clean brown bags - lighter fluid poisons the environment and makes your food taste terrible - so remember REAL charcoal, a charcoal chimney and a match - that is all you need) now back to the corn.

Once you pick the corn go and soak it in some cold water - keep it in the husk and add about half a teaspoon of sugar for each ear of corn. Let it sit for at least 30 to 40 minutes. If you have to, move it around so that each ear gets fully submerged, and soaks up some of the water.

You want to put the ears on a medium to hot fire and you have to pay attention to them. You can cook them in their husks or wrap them in foil. Do whatever is easier for you. Cook and turn the corn for about 20 minutes, checking to see if it is done by pressing down on the ear and determining whether or not the kernel gives. This takes practice. Once you determine that the corn is done remove it from the fire and set it down on a beautiful platter. Have napkins or paper towels for your guests to use when they peel their corn.

You also want to put out a number of different topping choices including fresh unsalted organic butter and fresh salt , a compound butter you made by mixing the fresh butter with some pepper and rosemary and some basil , add one more a jalapeno and lime butter. All should be served at room temperature so they melt and drizzle over

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