America's grilling guru offers a primer for how to grill vegetables, with lots of creative flavors and techniques, whether you're eating main dishes that highlight vegetables or rounding out the barbecue menu with grilled garden-fresh sides. Learn to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).