Vegetable

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Toss together just before serving to prevent wilting.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Find long beans at Asian or specialty grocers.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.