In the summer, kids can pick veggies fresh from their organic garden and barbeque them on the grill outdoors with their folks. Many veggies are quick and easy to prepare and cook. After shucking and cleaning, kids can brush corn on the cob with organic extra virgin olive oil and sprinkle it with sea salt. Most veggies cook best with a moderate heat on a gas or coal grill. Kids can use tongs to keep the corn turning and moving to avoid hot spots. Kids can grill the corn until its tender and streaked with grill marks, but not charred or burnt, 12 – 15 minutes. Kids can have a plate ready to place the grilled corn when it is ready. Kids can make a marinade of 2 minced organic garlic cloves, 1 tsp grated lemon zest, ½ tsp cumin, ½ tsp sea salt, and 3 tbsp organic extra virgin olive oil. Kids can trim organic asparagus and score Portobello mushrooms, brush them with the marinade, and cook them on the grill for 6 – 8 minutes and flip them over and brush with more marinade for another 6 – 8 minutes. Kids can prepare other veggies for the grill by slicing them to maximize their surface area and increase even flavorful browning, like round slices of eggplant and long slices of zucchini. Kids can cut ½ inch thick round onion pieces large enough to not slip through the grill grate. Kids can experiment with any ripe veggies from their garden, brush them with marinade and use the tongs to grill them to perfection and enjoy.