Slice one Zucchini and summer squash each in thick, as well as one medium onion, and FINELY slice 2-3 cloves garlic. Heat one stick of butter in a cast iron skillet on the fire. When butter is melted, add all above ingredients and cook over fire until soft. The smoke from a wood fire adds the right note. We serve this with grilled salmon and rice pilaf.
- Deborah, Boston

Grilled corn on the cob:
1) Peel back, but don't detach, the outer green husk leaves.
2) Remove the inner silk strings.
3) Run water over the ear itself, and re-wrap in husk.
4) Liberally douse rewrapped ear in water.
5) Quickly (before the water runs off) wrap whole ear in aluminum foil, twisting the ends so the whole thing is encased.
6) Put on grill for 20-30 min.
- Ryan, West Roxbury

Grilled broccoli: Slice the broccoli 3/4" thick toss in a bowl with extra virgin olive oil and salt liberally place directly on the grill till the edges start to brown. That's it. Another side: Slice one very ripe beef stake tomato, one summer squash, and one zucchini. Place in a pan that can go on the grill, add 3 teaspoons extra virgin olive oil, and two minced or pressed cloves of garlic and salt. Grill until the tomatoes thicken and the squash softens. Serve.
- Jim L., Medway

Grilled Potato Wedges: Cut medium size potatoes into 4 wedges. In a mixing bowl, coat potatoes with olive oil, garlic powder, Italian seasoning, and season salt. Arrange wedges on upper section of grill over medium high heat. Heat for 15 minutes, turn over to other side for another 15 minutes. Great side dish with chicken or steaks!
- Jim, Plymouth

Grilled onion rings: Cut large onions into thick rings - at least half an inch thick. Cover them with olive oil and arrange them on a grilling rack. Grill them until the outsides are burnt. Serve as is, or cool and serve as a salad with arugula, shaved parmesan, lemon juice and lots of black pepper.
- Katie, Marblehead