For a lot of us grilling is all about the steaks, burgers and meaty mains—but we’re here to tell you that it’s time to give all those in-season vegetables their rightful place on the scorchin’ hot grill grates! Given a nice char and a touch of smoke, they’re easily transformed into the most delicious thing you’ll eat at any cookout. Trust us! There is a bit of technique involved (different veggies require slightly different methods) but once you’ve got the basics down you’ll find that, with the right recipes, you’re grilling up vegetarian sides and mains with ease. Ready to cook up a few veg-friendly summer dishes? This bountiful plate has something for everyone: peppers, squash, mushrooms and more. The secret to the perfect char marks? Be patient and try not to move them around too much once they’re on the grill.

This is not your ordinary potato salad. Grilling dries the potatoes out just enough that they can soak up extra dressing. The finished salad is full of flavor (literally!).

Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It’s mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.

Ree takes ordinary zucchini and elevates it with a sprinkle of salt and lemon zest — and a nice, smoky char.

Grilled tomatoes, scallions, peppers and zucchini get charred on the grill then tossed with grilled ciabatta, salami and fresh herbs in a lemony vinaigrette. It's a smoky spin on the classic bread salad and hearty enough to be the whole meal.

Fresh, sweet summer corn gets the full barbecue treatment in this recipe for corn ribs. Seasoned with a spicy sweet dry rub and brushed with a tangy barbecue sauce, the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib. You'll need a sharp knife and a steady hand to cut through the hard cobs; make sure you have a large, sturdy work surface and take your time.

Mild Cubanelle peppers are just the right size to stuff with cheese and wrap in warm corn tortillas. They only take a few minutes on the grill — alongside the tomatoes and onions that go into a chunky salsa, for topping.

These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.

Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you’ve got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.

Summer means steak on the grill, even if you're going meatless. Wrapping cauliflower (rubbed with a North African chile paste called harissa) in foil before grilling it helps it become tender quickly.

A bahn mi, the popular Vietnamese hero sandwich, with its tangy cucumber salad and spicy mayonnaise, is generally piled high with meat or fish. Sub in meaty shiitakes and tofu (slathered with a hoisin marinade) to make it meatless. Pressing the liquid out of the tofu firms it up and keeps it from sticking to the grill.

These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.

Grilled corn adds a welcome crunch to a chunky bowl of guac.

These cabbage slices are charred and softened on the grill, then slathered in a vegan Caesar-style dressing. With a hint of nuttiness from tahini and lots of crunch from rustic croutons, the delicious result is a hearty dish somewhere between a wedge and Caesar salad.

The secret for succulent sweet corn? Keep the corn wrapped in its husk to seal in the moisture. Plus, when peeled away from the cob, the husks make it easier to hold onto the corn as you eat it.

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled — just give it a good shake before serving.

There's no better way to eat your veggies than in a summertime kebab. The best part? No utensils needed!

The trick to these amazing sweet potatoes? Microwave them before grilling so they’re soft enough to cut into slices.

Two Middle Eastern staples (eggplant and chickpeas) are combined with a garlicky yogurt sauce give these simple vegetarian wraps a ton of flavor. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.

This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version.

Add a rich smokiness to your gazpacho by grilling the tomatoes before making this summery, chilled soup.

Who says a vegetarian can't be a burger lover? These meaty mushroom burgers are just as juicy as traditional patties and can be made on the stove in a grill pan, or on the flames of a hot grill.

Roasting vegetables in foil packets in the coals of a grill brings out their deep flavors and adds just a hint of smoke. The vegetables are served on a platter with a rich zaatar and lemon dressing and a shower of crumbled feta. Make this Mediterranean-inspired combination the centerpiece of a vegetarian summer meal or as a side dish for your next barbecue.

We love a whole oven-roasted cauliflower. It is creamy and tender on the inside and golden and caramelized on the outside. The possibilities are endless — puree it into a rich soup, chop it up for a delicious pasta dish or serve as is, so everyone gets a wedge. Is it possible to get the same results on a campfire or charcoal grill, we wondered? Dropping it into the coals on its own would only result in a burnt exterior. So we wrapped ours in a salt dough that seals once it hits the coals, allowing the cauliflower to steam until tender while also roasting from the direct heat of the coals. The result is a super-flavorful, cauliflower that pairs perfectly with the smoky romesco served with it.

Brighten up your broccoli florets with a light drizzle of olive oil and lemon. Shavings of pecorino add a touch of saltiness to the mix.

Grilled veggies bulk up regular couscous and turn it into a dish that's perfect as a summer side or meatless meal.

This wow-worthy dish uses Japanese eggplant, a smaller and more tender version of the common purple-skinned variety. It’s mildly sweet flavor really shines in this simple preparation.

Slightly sweet with a hint of citrus, these sweet potato wedges are a healthier way to curb your French fry craving.

Grilled fruit isn't just for dessert: Toss grilled nectarines, cumin-scented rice and almonds together for an easy (but unforgettable) dish.

Golden brown, caramelized vegetables without heating up the kitchen? It's possible with a hot grill and a foil packet. (Bonus: cleaning up is a breeze!)