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Sweet Corn with Lime Butter

Soak whole, unshucked ears of corn in water for a few hours or overnight. Place them over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 minutes to avoid burning on one side. They will be ready in about 30 minutes, when the husks are beginning to scorch on all sides and the interior is steaming.Lime Butter
3/4 cup (1 1/2 sticks) butter, softened
2 tablespoons fresh Mexican lime juice
Salt, to tasteMash butter and lime juice together with a fork. Add salt and blend.

Grilled eggplant and mozzarella
Grilled Eggplant and Mozzarella1 large eggplant, cut into 1/2 inch slicesSalt1/2 cup olive oil3 tablespoons balsamic or red wine vinegar2 cloves garlic, finely chopped1 teaspoon dried oreganoSalt and freshly ground pepper, to taste6 ounces mozzarella cheese, t (Upload by user)

Grilled ratatouille
Grilled Ratatouillel medium size (1 pound) eggplant, cut    crosswise into 1/2 inch slices1 1/2 teaspoons saltFruitwood chips or dried grape vines2 medium size zucchini2 large ripe tomatoes1 large onion1 medium size sweet red pepper1 medium (Upload by user)