Grilled Summer Vegetables and Corn

Directions:

1. Preheat grill to medium.
2. Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1/2-inch slices.
3. Cut 2 tomatoes in half, and shuck 6 ears of corn.
4. Brush the vegetables with olive oil and sprinkle them with salt and pepper.
5. Place everything in a grilling wok, place on the grill and cook, turning frequently, for 10 - 15 minutes or until fork tender.
6. Serve hot, reserving one-third of the cut-up vegetables and 2 ears of corn for another use.