Use either unpeeled sweet potatoes or russet potatoes for these easy grilled potato wedges. Cook wedges in boiling water first to shorten grill time. Serve with Creamy Chive Sauce or Honey Sesame Sauce.
Caprese(left) Bias-slice zucchini and grill for 4 to 6 minutes; turn once. Toss on platter with fresh mozzarella. Drizzle with olive oil, red wine vinegar and snipped fresh basil.
Kabobs Thread zucchini slices, summer squash pieces and onion wedges on skewers. Brush with olive oil mixed with salt, pepper and lemon peel. Grill 8 to 10 minutes.
Packets Drizzle sliced zucchini with Italian or balsamic salad dressing and wrap in foil packets. Grill packet 6 to 8 minutes.
Ribbons Slice zucchini lengthwise; brush with olive oil. Sprinkle with salt and pepper. Grill 3 to 4 minutes per side until softened and charred. Sprinkle with crumbled feta cheese and snipped fresh dill.
Quarter red, yellow or green sweet peppers; remove stems, seeds and membranes. Thread small tomatoes on skewers. Slice Italian bread. Brush all with olive oil. Place on grill rack over medium coals. Grill peppers 8 to 10 minutes or until tender and browned; grill tomato skewers and bread slices 2 minutes or until tomatoes are softened and bread is toasted, turning all once during grilling. Cut peppers into bite-size pieces and bread into cubes. Toss veggies and bread with torn romaine, some Parmesan cheese and Italian dressing.
Veggie kabobs are a fun way to serve summer vegetables. Rosemary makes a fancy skewer for baby potatoes and carrots, but you can use metal or wooden skewers, if you prefer.
In our picture, veggie kabobs are on the left and center of platter. To the right of the veggies is a skewer of Grilled Pork Tenderloin Spiedini, an oregano-and fennel-marinated main dish. (Spiedini is Italian for skewers.)