|Fresh vegetables||2 Pound, prepared as per directions (Of Your Choice)|
|Olive oil/Salad oil / melted butter / margarine / basting sauce used on an accompanying entree||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme/Fresh rosemary/ oregano / tarragon / 2 teaspoons dry herbs||2 Tablespoon (May Be Added To Oil / Melted Butter / Margarine)|
If using small vegetables or pieces, thread on thin metal or bamboo skewers ahead of time, making sure vegetables lie flat.
To grill, coat prepared vegetables with plain or seasoned oil or butter or basting sauce.
Place vegetables on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals.
Cook, turning frequently, until vegetables are streaked with brown and tender when pierced (check grilling times under specific vegetable).