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.