7 sm. onions
4 sm. pickles
6 sm. pattypan squash
2 sweet red peppers
1/4 c. butter
Dash pepper
1/4 tsp. salt

In a small amount of boiling salted water cook onions, until nearly tender, about 25 minutes; drain. Cut pickles in small pieces, quarter squash. Cut red peppers into large squares. In a saucepan, heat butter with salt and pepper until butter melts.

On 5 skewers alternately thread vegetables. Grill over medium coals until done, 15 to 25 minutes, turning and brushing often with the butter sauce. Serves 5.