I’ve been trying my hand at grilling since technically this is only my second time using a real one beyond the college days of the mini grill that only received use when my parents were in town and my Dad was in the mood for a steak. My indoor George Forman grill received all the attention with veggies and chicken breasts back in the day. 🙂 Now that I’ve been gifted a grill that requires actual charcoal, I decided I had to give it a real run. I went all out Sunday, grilling corn, zucchini, squash, eggplant, chicken legs and steak for the week for easy lunches and dinner. I must say, it has certainly made this week an easy food week and I certainly would recommend the small effort of a bag of applewood smoked charcoal, lighter fluid and a few matches to get all of your main cooking for the week done in an hour and some change.

I kept the cooking simple by  doing the following:

1. Shuck and rinse corn.
2. Cut the squash, zucchini and eggplant in long strips horizontally (1-inch thick) and quarter and remove seeds from  a medium bell pepper.
3. On a baking sheet lined with parchment paper, coat the vegetables and shucked corn in olive oil, salt, pepper, cayenne, garlic and onion powder. (1 1/2 tbsp of each)
4. Use the same ingredients on chicken and dry only on the steak (no oil).
5. Place meat on grill where the flame is highest and vegetables around the meat. The vegetables may need to be cooked in two batches. Let cook for 7-10 minutes per side or until the desired color is reached.
6. Wrap chicken, steak, sliced veggies and corn in individual foil boats and place corn and chicken back on grill for steaming.
7. The sliced veggies and steak can be brought inside if they are desired doneness. If not place on grill to steam for 5-7 minutes.
8. The chicken and corn will need to be on the grill for another 10-15 minutes depending on your grill.
9. Enjoy.