There’s wide room for improvisation when cooking vegetables on the grill. Tender, quick-cooking vegetables are the easiest to work with, and they yield the most satisfying results. The author, Molly Stevens, advises starting with oiling the veggies for flavor and stick-free grilling, and she details different ways of doing so. Her instructions cover effective skewer placement and grill locations, and when to know when things are done. Recipes include side dishes like potato salad, and she offers a few condiment ideas. A guide explains cooking time for different vegetables.