BEETS:  Trim tops 2 inches from beet; do not trim taproot. 4 to 6 per packet and dot with butter.  When tender, serve with melted butter, Lemon Butter, or Hollandaise Sauce.  30 to 40 minutes.

BRUSSELS SPROUTS:  Trim stems; cut a 1/4 inch cross in stem end.  Add 2 tablespoons water or beef stock per packet and dot with butter.  20 to 25 minutes.

CABBAGE:  Shred cabbage; soak for 30 minutes in ice water.  Dot with butter or bacon fat.  15 to 20 minutes.

ONIONS (large):  Peel and cut a deep cross in the stem end.  Push butter into the cross.  1 per packet with 1 teaspoon Worcestershire sauce.  When tender, serve whole or chopped, with butter and a little cream.

ROAST CORN:   Peel the husks from each ear halfway down and remove silk.  Fold husks back up.  Soak ears several hours in cold water.  Grill for about 15 minutes until kernels are tender when pressed.  Wear heavy gloves to remove husks.

SWEET POTATOES AND YAMS:  Scrub and peel potatoes and cut into 1/2 inch slices.  Dot with butter.  If desired, add 2 tablespoons each crushed pineapple and miniature marshmallows and 1 tablespoon each dark brown sugar and rum.  Cook 45 to 60 minutes.

ZUCCHINI:  Scrub.  Split lengthwise or slice.  Dot with butter or add 1 tablespoon olive oil per packet and a sprinkling of oregano or basil, 1 clove garlic, crushed, and chopped tomato.  20 to 25 minutes.

ASPARAGUS:  Whole or cut diagonally into pieces.  2 tablespoons water and a dash of nutmeg; dot with butter.  Check cooking early.  Serve with Lemon Butter or Hollandaise Sauce.

CAULIFLOWER:  Break into cauliflowerets.  Add 1 teaspoon water; salt and dot with butter.  When just tender, serve with melted butter.  15 to 20 minutes.

CELERY:  Peel away the strings; cut into 1 to 2 inch pieces.  Soak for 30 minutes in salted water.  Add 1 tablespoon water or beef stock per packet and dot with butter.  Serve with melted butter, Hollandaise Sauce or Sweet-and-Sour-Sauce. 10 to 15 minutes.

CORN ON THE COB:  Strip the corn husk and silk.  Rub with softened butter.  1 per packet.  10 to 20 minutes.

CUCUMBERS:  Peel and split lengthwise.  Remove seeds and cut in strips; salt and let stand for 30 minutes.  Drain; dot with butter.  If desired add for each cucumber 1 slice bacon and 2 tablespoons chopped onion; drain before adding to packet.  12 to 15 minutes.

EGGPLANT:  Peel and cut into 1 inch cubes.  Salt and let stand for 30 minutes.  Dot with butter.  Or, toss cubes in mixture of 1/4 cup olive oil, 2 tablespoons wine vinegar, 1 minced clove garlic, 2 tablespoons wine vinegar, 1 minced clove garlic, 2 tablespoons chopped parsley, 1/4 teaspoon oregano, salt and pepper to taste.  30 to 40 minutes.

GREEN BEANS:  Leave whole or cut into pieces; season with salt and pepper and dot with butter.  Or, 1 pound raw beans, toss with 4 to 5 slices chopped bacon cooked with 1/4 cup chopped onion and 1/4 cup cider vinegar and 1 1/2 tablespoons sugar.

CARROTS:  Whole if tiny, peeled and in strips if large.  Add 1 tablespoon water and dot with butter.  When tender, serve with butter, chopped chives and dillweed. 30 to 45 minutes.

BROCCOLI:  Trim base and peel stems to within 2 inches of tops; split stalks so all are about 1 inch thick.  Add 2 tablespoons water per packet and dot with butter.  When tender, serve with melted butter, Lemon Butter or Hollandaise Sauce. 15 to 20 minutes.

PEAS:  Shell before cooking.  1 tablespoon water per packet and dot with butter; if desired add mint leaves or finely chopped ham sauteed with chopped scallions.  15 to 20 minutes.

PEPPERS, SWEET:  Remove seeds and cut in strips.  1 tablespoon butter or olive oil per packet; if desired add 1 clove garlic, crushed.  15 to 20 minutes.

POTATOES:  Scrub or peel and cut through at 1 inch intervals.  Re-form each potato with butter between slices and if desired 1/2 inch onion slices,  1 per packet.  When tender, serve with crumbled bacon, chopped chives and parsley or dill-sour cream sauce.  45 to 60 minutes.

ASPARAGUS:  Whole or cut diagonally into pieces.  2 tablespoons water and a dash of nutmeg; dot with butter.  Serve with Lemon Butter or Hollandaise Sauce.  10 to 20 minutes.

For sauces to serve with your grilled vegetables go to http://gomestic.com/cooking/sauces-for-everyday-food/