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"&lt;strong&gt;Sure, we love a big raw salad&lt;/strong&gt;, but when you've got a craving for char and smoke, there's nothing better than these 20 grilled vegetable dishes. &lt;p&gt;A grill basket comes in handy for the smaller sprouts.&lt;/p&gt; &lt;p&gt;We like the texture of the leeks and zucchini when left al dente\u2014if grilled too long, they\u2019ll both go floppy.&lt;/p&gt; &lt;p&gt;All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.&lt;/p&gt; &lt;p&gt;The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing\u2014it\u2019s great on pretty much everything.&lt;/p&gt; &lt;p&gt;Tangy, smoky, and just-slightly-sweet\u2014you're gonna need a lot of chips.&lt;/p&gt; &lt;p&gt;Creamy burrata makes for a fine foil against the charred beets.&lt;/p&gt; &lt;p&gt;Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.&lt;/p&gt; There\u2019s a method to making baba ghanoush. And it applies to way more than eggplant. &lt;p&gt;Grilled green beans are a classic. Adding sweet peaches makes for a great surprise.&lt;/p&gt; &lt;p&gt;Keep in mind: A fish sauce vinaigrette means this funky, flavorful veggie-forward dish isn't totally vegetarian.\u00A0&lt;/p&gt; No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go. &lt;p&gt;We love the classic flavors of a ratatouille. Grilling, instead of stewing, the veggies brightens and lightens things up.&lt;/p&gt; &lt;p&gt;Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.&lt;/p&gt; &lt;p&gt;So simple, so classic, so good.&lt;/p&gt; &lt;p&gt;The only way to make a veggie-packed flatbread even better? Grill it.&lt;/p&gt; Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut. &lt;p&gt;When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.&lt;/p&gt; A clean, well-oiled grate makes grilling tomatoes a cinch. \u201CCoating sweet grilled corn with miso butter brings nutty flavor to a classic.\u201D \u2013Brad Leone, test kitchen manager &lt;p&gt;The ultimate way to eat your grilled veggies? In a burger, of course.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/grilled-vegetable-recipes>