The first time I brought veggies to a backyard barbecue was pure serendipity. My tiny city garden was overflowing with 
beautiful zucchini and summer squash, and I had zero desire to journey to the store for the usual suspects arden burgers and tofu dogs. I remembered some amazing grilled zucchini I’d had at a Mediterranean restaurant ow the fire had brought out a luscious richness, how gorgeous it looked on the plate with its grill marks, how it felt on my tongue. How hard could it be?Not hard at all, I soon found out. I sliced my zukes and squash into lengthwise half-inch-thick slices, brushed them with extra virgin olive oil, sprinkled them with kosher salt, freshly ground pepper, and snips of fresh rosemary, and loaded the whole shebang into a big reusable container. I let them slide around together on the way to the cookout. Once there, the slices required just a few minutes per side on the grill, and voilI was hailed as a culinary genius.
Now that I know how simple it is, I would add garlicky baby artichokes, charred green onions, or even baby bok choy to the platter. I love the way grilling gives my favorite vegetables a smoky, primal flavor. Their aroma becomes more robust, but they still retain their vibrant colors and natural sweetness. I’ve also learned, from the American Institute for Cancer Research, that the grill does not produce carcinogens in plant-based foods the way it does in meat. Another bonus: Quick exposure to high heat means the veggies won’t lose vitamin and mineral value.
Once I got a gas grill and could fire up at a moment’s notice, my love of grilling was confirmed. I cook enough to have leftovers?rilled peppers and earthy mushrooms are excellent in sandwiches, and zukes, corn (kernels cut from the cob), and red torpedo onions, mixed with fresh mint and cherry tomatoes, make a cool, colorful chopped salad. With my grill, it’s easy to get the USDA-recommended 2?cups of vegetables per day.
But the real pleasure of barbecuing is being outside, cooking for a hungry crowd on a warm night. Happily removed from one-touch microwave buttons and hot stoves, I feel a deeper connection to the food, the fire, and the friendsnd there’s almost nothing to clean up when I’m done.
Marinade Magic
The secret to great grilling is marinades. Most have three basic elements: an acid, like vinegar, which penetrates the surface; seasonings and spices, to lend flavor; and oil, which keeps veggies from drying out and sticking to hot surfaces. After my first olive-oil-and-herb combo, I started experimenting, using my intuition-and what was in the cupboard-to guide me. Marinades are flexible and forgiving; try mixing your oil with aged balsamic vinegar or Asian rice vinegar, fresh lemon or lime juice, minced garlic or shallots, soy sauce, fresh grated ginger, or those obscure condiments in the door of the fridge. Don’t fret about marinating for a long time; veggies absorb flavor quickly. Be sure to pour some marinade directly onto the veggies once they’re on the fire-since they have so little fat, they can dry out or burn quickly.
