For a long time now, grills haven't been the exclusive territory of meat-eaters. Many vegetables do quite well on a grill. Everyone, of course, is familiar with corn - you'll find it at almost every cookout. Zucchini, peppers, eggplant and onion are starting to become regular visitors to the grill, too. There are some veggies you may not think of when you see a grill, however, such as asparagus spears, fennel and potatoes - yet they're all delicious cooked this way. Even more surprising is cabbage. If you've never had barbecued cabbage, you're in for a treat, and it's easy to make. Take your average, everyday green cabbage (or red, if you prefer), core it and cut it up into palm-sized chunks. Put each chunk on a piece of aluminum foil and liberally spray it with either butter or olive oil cooking spray. Add a bit of salt and pepper, seal up the foil and put it on the grill. Depending on how soft you like the cabbage and how big the chunks are, it'll probably take around a half hour to cook and it tastes great! This is a lower-fat version of some other recipes you may see around, which require bacon and copious amounts of butter.