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Local flavor: Great Smoky Mountains Grilled Veggies

• 1 medium potato
  
• 1 small butternut squash, peeled
  
• 1 small onion
  
• 1/2 bell pepper
  
• 1 carrot
  
• 1/2 tsp olive oil
  
• 1/2 tsp butter
  
• 1/4 tsp garlic salt
  
• Salt and pepper to taste

Cut the potato and squash into 1/8- to 1/4-inch rounds. Cut the onion, pepper and carrot into small wedges. Place the veggies on a sheet of aluminum foil. Mix the olive oil, butter and garlic salt in a small saucepan, then heat until the butter melts. Pour liquid over veggies. Wrap the veggies and shake lightly to mix the oil and vegetables. Place on an outdoor grill for 15 to 20 minutes, or until done.

— James Price, fiddler for Ralph Stanley and the Clinch Mountain Boys

(Taken from "The Bluegrass Music Cookbook," by Penny Parsons, Ken Beck and Jim Clark; John F. Blair, Publisher)