4 medium red potatoes cubed

1 medium onion cubed

1 medium sweet red pepper cubed

½ tsp seasoned salt

¼ tsp garlic powder

¼ tsp each dried basil, dill weed and parsley flakes

¼ cup butter cubed

Combine vegetables and seasoning and divide them into 3 parts. Add a cube of butter in each.

Put them in separate foil and fold tightly.

Grill, covered over medium heat for 15 minutes on each side and open foil carefully.

All veg. Zucchini, Peppers(all colors)

1 small red onion cut into slices

¼ cup Italian dressing

1 loaf Ciabata bread(halved)

2 tbsp olive oil

¼ cup mayo

1tbsp lemon juice

1 tsp minced garlic

½ cup crumbled Feta cheese

In a large bowl combine vegetables and salad dressing. Mix well to coat and refrigerate for 1 hr. Drain the marinade.

Grill veg. on the grill rack covered, for 4 to 5 minutes over medium heat or until crisp and tender on each side. Remove and keep warm.

3 large firm bananas

1 tbsp butter

2 tbsp lime juice or orange juice

½ cup caramel ice cream topping

¼ tsp ground cinnamon

1 pint vanilla ice cream

Toasted coconut and sliced almonds for garnishing (optional)

Slice and cut bananas into 4 pieces each.

Stir together butter and 1tbsp of orange or lemon juice. Brush this mixture on all sides of bananas.

Place bananas directly on the grill for 2 mins, turn over and grill for 2 more mins or until heated.

Combine caramel topping and remaining 1 tbsp juice and heat on the grill rack stirring frequently until bubbly. Stir in cinnamon powder. Add bananas and stir gently to coat 

To serve - Scoop ice cream into a dish and add sauce and bananas on top. Sprinkle with roasted coconut and almonds if desired.