Assorted fresh vegetables such as onions, peppers, squash, corn, potatoes, tomatoes, mushrooms and eggplant

Italian salad dressing
Skewers or foil if needed

Small vegetables may be left whole, large vegetables should be cut in thick chunks and skewered. Corn can be shucked and wrapped in foil with butter or salad dressing added or peel back the husks to remove the silk, pull the husks back over the corn and soak in water then place directly on the grill. Potatoes can be left whole and wrapped in foil or slice onto a square of foil and add butter and salt and cheese if you like then fold foil in half rolling edge and roll up remaining two edges and place on grill. Brush salad dressing on vegetables and grill until done.