Just about the time many cooks in the northern part of the country are wrapping up their grills and storing them away for the winter, the South reaches the sweet spot of grill season. Finally, it’s getting cool enough outside to enjoy spending a little extra time over the fire, making it more feasible to put the whole meal, including vegetables and dessert, on the grill.
Almost all vegetables and fruits can be grilled. Slices of larger vegetables such as eggplant, cauliflower or zucchini can be placed directly on the grill, where they absorb the smoky flavor while getting appetizing grill marks. Smaller vegetables, such as cherry tomatoes or mushrooms, cook better in a grill pan.