Want to get your guy (or kids) to eat their vegetables?  Throw them on the grill!  (the vegetables, not the guys/kids)  Here's how to make the most magical wonderful dinner on the grill...

Take your steaks out of the fridge and let them get to room temperature.

Before we go any further...a few words about steak.  I am a fan of flavor in my steak, so filets are not for me...way too bland.  To my mind, the absolute best cut is the ribeye, especially those that are "bone-in."  Lots of marbling = lots of flavor.  This is the most important thing I learned while living in Texas.  That and the importance of air conditioning.

Get a good hot fire going in your grill.  Shove the coals over to one side so you have a hot zone and a not-so-hot zone.  Now, get started on the veggies...

First, dice up some potatoes.

Next, get a big sheet of heavy-duty foil and spray with non-stick spray.  Dump the potatoes in the middle of the foil, pour a few tablespoons olive oil over the top, sprinkle on some Lawry's Seasoned Salt and toss together with your hands.

Fold up the foil into a packet...be sure to seal it up tight so the steam stays in.  Put the packet on the not-so-hot side of the grill.

Cut thick slices of onion.  Cut zucchini squash and yellow squash lengthwise into slices.  Clean up some mushrooms.  Brush all of the veggies with olive oil.

Start cooking the veggies...start with the onions, then the squash, then the mushrooms. 

Remove veggies from the grill as they cook.  Season with Lawry's.

Using tongs, give the packet of potatoes a shake every now and then so they don't burn.  You should hear them bubbling inside the foil.  Depending on how hot your grill is, they should take 20 to 30 minutes.

This is how they should look when they are done.

Once the veggies are all done, get to work on the steak.

Sprinkle both sides of the steaks with Lawry's.  Place on the hot side of the grill and sear both sides, 1-2 minutes per side.  Move the steaks to the cooler side, cover the grill, and let cook until your desired degree of doneness. 

I like mine rare to medium-rare, so these steaks (which were about 1" thick) cooked for about 5-6 minutes.  Let them rest for a few minutes before digging in.

Eat your veggies!  And some steak...mmmmmmmm