Grilling is something that I associate with American cooking, and with the spring and summer months. I just caught a wonderful waft of hamburger grease as I was strolling down the street this afternoon, and it straight-up made my stomach growl. Of course, hamburgers, hot dogs, chicken and shrimp are classics for the grill, but I find myself increasingly gravitating toward unusual grilled vegetables. It's a new way of looking at the grill. What flavors. And grilling keeps the food light and "clean" but loads it with tons of flavor. I also use this method of making a little vinaigrette (you can also make a simple one with one part lemon juice and two parts olive oil), then tossing some vegetables like eggplant or asparagus on the grill and cooking until tender. I char them for a few minutes in the hot area of the grill, then move them to a cooler spot to finish cooking without overcharring. Then, I douse with vinaigrette and devour. Here are some tips for grilling vegetables: Be patient. Some vegetables take longer or less time to cook. The cooking times here are parameters. Touch the vegetables and cook until tender. Place a double-layer of foil in a less-hot section of the grill so you can use that area as a refuge if the vegetables get too charred before they are tender. Keep the lid closed when cooking.