"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Barbecued Vegetables, by Holly Pellett, is from The Lefa L. Seran SNF Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Tomatoes Bell Peppers Zucchini Onions Salt and Pepper to taste
Corn on the Cob
Cut up tomatoes, bell peppers, zucchini, and onions and wrap in aluminum foil twice. Place on BBQ grill before cooking meat. Heat thoroughly. The vegetables are very tender and they do not need any butter as their own juices blend together.
To BBQ corn on the cob: Leave in husks and place on grill. Turn corn frequently. The husks will blacken. Corn is tender and crisp.
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