While peak-summer vegetables don’t need much more than some salt, oil and a sliver of space over an open flame, they’re positively ignited by a little extra attention. These vegetarian recipes range from minimum effort to medium. Most operate as sides or entrees, depending on what you pair them with, but all deliver hugely flavorful results — and are a thrill to grill.
This five-star recipe from Sue Li balances grilled corn, scallions and jalapeño with a creamy buttermilk-feta dressing that is just tangy enough to temper the heat, richness and sweetness of its surrounding ingredients. (Do opt for a vegetarian feta, as your diet may dictate.) The results are fresh, crunchy and unforgettable.
Your peak-summer squash can become bitter and limp if neglected on a hot grill. But not these: Steven Raichlen learned to thread squash striations on skewers, then grill them to crisp and char the delicate surfaces.