Sweet Produce
Grilling isn't only for meat enthusiasts! This summer, I've already exprimented several times with grilled vegetables, always obtaining a tasty result. The key - use loosely chopped veggies (not too small), keep them toward the center of the skewer and grill, and don't over-salt! The variety in color doesn't hurt either. I am absolutely in love with red and yellow peppers, but I think the grilled red onion is my favorite. Even cooler was the grill my dad rigged up over a fire pit in the back yard. The idea is to have a three-legged "tripod" suspension grill that you can raise and lower as necessary during the barbecuing process. Comes in handy for when you want to step away from the grill but still keep everything warm.