8 ways with grilled vegetables

A great barbecue demands unforgettable sides, starting with beautiful in-season vegetables, grilled to perfection. From eggplant to cauliflower, zucchini and peppers, get all eight recipes below.

Note: Start with a barbecue preheated to medium. For best results, oil grill before barbecuing vegetables.

1. Eggplant and Tomato (Vegetarian, gluten-free) Stir 1 cup halved cherry tomatoes with 1/4 cup each olive oil and red-wine vinegar, 4 tsp chopped capers, 2 minced garlic cloves and 1/2 tsp salt. Cut 4 Japanese eggplants into 3 long slices each. Brush with 1 tbsp oil. Barbecue, lid closed, 4 min per side. Chop into chunks. Stir into tomatoes. Serves 8.

2. Cauliflower Kebabs (Vegetarian, gluten-free) Cut 1 small cauliflower into large florets. Toss with 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped oregano, 1/4 tsp salt and 1/8 tsp hot-red-chili flakes. Thread onto skewers that have been soaked in water for 20 min. Barbecue, lid closed, 5 to 7 min per side. Serves 4.

3. Panzanella (Vegetarian) Cut 1 each eggplant, zucchini, small red onion and yellow bell pepper into chunky pieces. Toss with 1 tbsp olive oil. Barbecue, lid closed, 5 to 6 min per side. Toss with 2 cups croutons and 1 cup halved cherry tomatoes. Whisk 3 tbsp olive oil with 2 tbsp balsamic vinegar, 1 minced garlic clove and 1/4 tsp salt. Drizzle over salad. Sprinkle with 1/4 cup shredded basil. Serves 8.

4. Minted Zucchini (Vegetarian, gluten-free) Thinly slice 4 zucchini lengthwise. Whisk 1/4 cup each olive oil and balsamic vinegar. Add 1/4 tsp salt. Brush zucchini with dressing. Barbecue zucchini, lid open, 1 to 2 min per side. Toss with any remaining dressing and sprinkle with 1/2 cup chopped mint. Serves 4.

5. Grilled Sweet Peppers (Vegetarian, gluten-free) Cut 3 bell peppers into 6 wedges each. Toss with 1 tbsp olive oil and 1/8 tsp salt. Barbecue, lid closed, 7 min per side. Whisk 3 tbsp olive oil with 1 tbsp chopped oregano, 2 tsp balsamic vinegar and 1 minced garlic clove. Stir in peppers. Serves 6.

6. Chili-Lime Corn (Vegetarian, gluten-free) Pull back husks from 12 corncobs and remove silk. Rewrap husks around cobs and soak in cold water for 10 min. Barbecue, lid open, turning often, 6 to 8 min. Stir 1/3 cup lime juice with 1 1/2 tsp each chili powder and salt. Season with fresh pepper. Pull back husks and brush lime mixture on hot corn. Serves 12.

7. Grilled Caesar Salad (Gluten-free) Halve 4 heads romaine lettuce, lengthwise. Barbecue, cut-side down, lid open, about 1 min. Transfer to plate. Whisk 1/2 cup each canola oil and finely grated parmesan with 1/3 cup lemon juice, 3 minced garlic cloves, 1 tbsp mayo, 1 1/2 tsp Dijon and 3 finely chopped anchovy fillets. Drizzle over lettuce. Sprinkle with chopped cooked bacon and more parmesan. Serves 8.

8. Grilled Bok Choy (Vegetarian)  Halve 500 g baby bok choy, lengthwise. Whisk 2 tbsp each melted butter and low-sodium soy sauce. Season with fresh pepper. Toss with bok choy. Barbecue, cut-side down, lid open, 2 to 3 min. Drizzle with any remaining dressing. Serve with lemon wedges. Serves 4.