I have been a vegetarian for a very long time. While I've grilled vegetables in the past, I never really embraced the grill. We even used to have a DMZ (de-meat-erized zone) on our grill, demarcated by a line of aluminum foil wrapped around one of the grate's bars (what does one call the metal pieces that make up the grill top?). But the DMZ meant that my veggies were on the very edge of the grill, where they'd eventually cook, but not get charred.
I was missing out.
This year, I've started to grill using the whole grate. Two weeks ago, we grilled garlic scapes, yellow zucchini, cousa squash, radicchio, baby carrots, beets, parsnips (the last ones from the fridge!), and a vidalia onion.
Leftovers can be made into salad, chopped into small pieces. I know I mentioned this in an earlier post, but I didn't have photos. Here are a couple, one pre-toss and one post.