Roasted Corn on a Stick8 ears sweet corn 2 tablespoons

Grilled Artichoke HeartsYield: 4 servings1 quart water 2 tablespoons olive

Grilled Chile RellenoSource: Chef Steve Raichlen6 large poblano chiles (see

Zucchini Lasagna on the Grill2 to 3 large zucchini, sliced

Grilled ArtichokesLarge artichokesExtra-virgin olive oilKosher saltFreshly-ground black pepperLemon halvesPrepare the

Patio Potatoes4 potatoes, sliced1 envelope dry onion soup mix1 pint

Onion Buttered Corn1/2 cup Lipton  

Barbecued Onion RingsThis goes well with barbecued spare ribs or

Grilled Eggplant and Mozzarella1 large eggplant, cut into 1/2-inch slicesSalt1/2

Sweet Corn with Lime ButterSoak whole, unshucked ears of corn