With the brief, if glorious, respite from 100-plus degree weather, we took again to outdoor activities that, for many of us, have been shelved since late May. And though fall may be upon us, we have at least a solid three weeks, if not more, of summery weather perfect for cranking up the grill and cooking outdoors.
When it comes to grilling, the question is not so much "can you" as "should you," and the answer is almost invariably yes. It's no secret that we love meat here at City of Ate, but few among us are wholly immune against siren call of expertly prepared not-meat things. The key with grilling things of the herbivore variety is basically the same as with meat: high-quality cuts (or ... picks?); marinated (or not marinated) wisely; paired judiciously to enhance and/or supplement the flavor, without overwhelming it.
Virtually anyone can quickly construct a list of things that might be good tossed on. Grill a pineapple? Who hasn't. Try a Brussels sprout? Do it. So we've constructed a brief and by no means comprehensive list of ideas to expand upon more obvious experimentation.