One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension.

• When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can.

• Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill. • Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate.

• Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored.

• Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.

When grilling vegetables, consider this popular recipe.

Grilled Zucchini Rolls
3 medium zucchinis, sliced /inch thick, lengthwise
1 tablespoon olive oil
4 ounces chevre (soft goat
cheese), at room temperature
Pinch of freshly ground black
pepper
Pinch of kosher salt

2 tablespoons sun-dried
tomatoes, oil-packed and
minced
1 teaspoon oil from the sundried tomatoes
1 teaspoon fresh thyme,
minced
2 tablespoons Parmesan
cheese, freshly grated
Preheat the grill on medium.
Brush both sides of sliced
zucchini with olive oil and sprinkle with salt. Place on the grill
and cook for 4 minutes per side.
When cooked, set on a wire

rack to cool.
In a small bowl, combine the
chevre, salt, pepper, sun-dried
tomatoes, oil and thyme.
Using a small spatula, spread
the cheese mixture thinly over
one side of the zucchini. Lightly
roll the zucchini, and place
seam side down on a small,
parchment-lined baking sheet.
Sprinkle with Parmesan cheese.
Place baking sheet on top rack
of the grill for 15 minutes.
Remove to a platter and
serve.