In foil: shuck corn and place ear on a square of heavy duty foil. Brush on butter. Seal foil and place on medium heat for 15 to 20 minutes, turning ears several times. SUMMER SQUASH: Grill whole small zucchini or yellow squash (about 1 inch in diameter) for about 15 minutes or until tender. FRESH VEGETABLES IN FOIL: Cut vegetables in small uniform pieces. Season with herb spread, wrap in foil and cook on grill until tender and one, 10 to 30 minutes, depending on the type of vegetables used and the quantity in each packet. Broccoli, cauliflower, zucchini, carrots, celery, green pepper, tomatoes and mushrooms can all be used. HERB SPREAD: 1/4 c. soft butter
1/2 tsp. dried basil leaves, crushed Combine ingredients, mix well. Stir into hot cooked vegetables just before serving. Yield: 1/4 cup VARIATIONS: Add to vegetables before wrapping in foil and cooking on grill. Substitute dill weed, onion powder, garlic powder or dried tarragon leaves for dried basil leaves. Substitute 1/4 teaspoon dried oregano leaves, thyme leaves or rosemary - crushed for 1/2 teaspoon dried basil leaves. FROZEN VEGETABLES IN FOIL: Place 1 (10 ounce) package of frozen vegetables on a sheet of heavy foil, season, seal tightly. Place over medium heat and cook for about 15 to 20 minutes. GUIDELINES FOR VEGETABLES: Cook vegetables over medium hot grill. Turn periodically for even cooking. | 
