Grilled cod and vegetables

I managed to avoid cooking most of the weekend, but Sunday night is Sunday dinner so I had to think of something that wouldn't kill me with heat in the midst of all this horribly hot weather. So, cooking on the grill was the only option, of course.

Cod, seasoned with lemon, olive oil, salt and pepper, was cooked on thick foil over direct flames. It was okay but there was a slightly bitter taste that I couldn't identify. I sprinkled them with some fresh dill just before serving but it didn't really have any flavor. Alongside, in the grill basket, I seared eggplant slices, zucchini, onion and asparagus. They were all seasoned with oil, balsamic vinegar, salt, and this peppery mustard blend (another of the superb Durkee grill seasonings). And finally, corn on the cob, husked and set directly on the grill to cook.