With No Further Ado ...

Let's Barbecue!

This is easy -- mix up  a flavored butter such as chives, roll it into a log and set aside.  Take baking potatoes and cut each one in 1/3 in. slices BUT DON'T CUT ALL THE WAY THROUGH.  Now insert a pat of flavored butter into each slice, wrap tightly in foil and "bake" on the grill for 45 minutes or until they're soft.  Don't forget to turn them every now and then.

GRILLED CANTALOUPE WITH PROSCIUTTO AND MOZZARELLA
Extra-virgin olive oil for brushing and drizzling
1 2-lb. cantaloupe, halved, seeded and cut into 1-in. wedges.  Peel 'em.

Brush the grill with the oil, brush the cantaloupe chunks and grill.   Put the cantaloupe on a platter and garnish with prosciutto and thinly sliced mozzarella - serve with or without toothpicks.

BACON-WRAPPED PEACHES
6 scallions/green onions, oil-brushed and grilled.  Take them off of the grill and cut them into 3/4 in. pieces
Halve and de-seed 4 large peaches and grill them cut side down.  Then  put the grilled scallions in the seed hole.
Wrap two strips of bacon around each peach half, fastening them with wooden toothpicks -- we all do know to soak the toothpicks first, right?  and grill.

I don't think this recipe would work very well in real life.  Half of the bacon would probably burn and the other half would end up raw from being soaked in peach juice  and the end result would look like a tennis ball that somehow got burned.   Not terribly appealing ...