Corn on the Cob
Pull husk back from ear of corn and remove silk. Bush cob with butter, salt and pepper to taste. Pull husk back over cob and secure top with a wire. An alternative method is to remove husks and wrap corn in aluminum foil. Place on medium hot grill. Cook 20-30 minutes, turning ears often.
Cut 1/2 inch off top of each onion and place on an oiled square of aluminum foil. Cut each onion into 8 wedges being careful not to cut clear through the bottom of the onion. Gently spread wedges apart. Sprinkle each onion with 1 teaspoon brown sugar, 1 tablespoon vinegar, and 1 teaspoon butter or margarine. Salt and pepper to taste and sprinkle with herbs of your choice (crushed basil, oregano, Italian seasoning, etc.). Wrap foil around onion and twist at top to close. Grill over medium heat for about 1 hour or until onion is tender.
Peel sweet potatoes, or yams, and slice lengthwise into 1/2 inch thick slices. Place in boiling water and cook until partially cooked (do not cook until tender). Place on hot grill. Brush with melted butter. Salt and pepper to taste. When slices are turned, brush with butter again. Potatoes will take approximately 15-20 minutes to finish cooking. NOTE: This recipe works well with a grill basket which will allow turning all slices at once.
Pineapple is not a vegetable, but it still makes a great barbecue side. Peel and slice pineapple (or use sliced drained canned pineapple). Place pineapple on hot grill. Grill until pineapple begins to brown and is tender.
Combine 1 tablespoon olive oil, 2 teaspoons crushed fresh rosemary or other herbs, and 2 large cloves of garlic finely minced. Do not peel potatoes, cut lengthwise into 4 wedges. Brush wedges with oil mixture, salt and pepper to taste. Place wedges on hot grill and cook. Turn during grill process.
Use green, yellow, or red sweet bell peppers. Remove tops and seeds from peppers. Cut into quarters.