Grilled Vegetables with Cilantro Butter

4 ears yellow corn on the cob, unshucked

1/2 cup butter of margarine, softened

1/4 minced cilantro

4 garlic cloves, minced

4 medium tomatoes, halved

4 medium zucchini, cut into 1 inch thick slices

Olive oil or vegetable oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

Place corn in a large baking dish or pan. Cover with water; let stand 30 minutes.

Heat grill to medium high heat. Meanwhile, blend butter, cilantro and garlic in

a medium bowl; chill for 1 hour. Remove corn from water; drain. Place corn on grill.

Grill covered 20-30 minutes or until tender; turning occasionally. Brush tomato halves

and zucchini with oil; sprinkle with salt and pepper. Place in a grill basket and cook

5-8 minutes on each side. Remove cornhusks and silk. Serve with cilantro butter,

and salt and pepper to taste.