From Fran (USA)

Serves 6

Ingredients:

•6 heads garlic
•24 specialty dinner crackers
•6 Tablespoons virgin olive oil
•One cup oil
•1/4 cup vinegar
•3 Tablespoons red wine vinegar
•salt and pepper
•2 red bell peppers
•2 yellow bell peppers
•1 eggplant
•1 zucchini
•10 asparagus spears
•6 ears of corn with husks
•4 fresh portobello mushrooms
•12 cherry tomatoes

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Directions:

Roasted Garlic Spread:Remove some of the paper skin from garlic heads. Slice off top quarter of heads. Drizzle olive oil over each head, then wrap each in aluminum foil. Place on grill directly over medium heat and cook until pulp is golden brown and tender, about 35 minutes. Remove and cool. Serve as spread with dinner crackers.

Grilled Vegetables:Combine oil, vinegars, salt and pepper. Cut all vegetables except tomatoes and corn, and marinade one to four hours. Soak corn in husks about one hour, turning often. Grill vegetables approximately the following amount of time:

Corn: Put directly on grill, turn often, approximately 18 to 20 minutes.
Eggplant: 10 minutes
Bell peppers: 10 minutes
Mushrooms: 8 minutes
Zucchini: 8 minutes
Asparagus: 8 minutes
Tomatoes: 6 minutes

Prep Time: 10 minutes        Cooking Time: 20 minutes