5 Grilled salad, anyone?

Fear not, vegetarians: There are plenty of grill-friendly dishes for you. You could even make a salad—or at least grill many of the elements. Casey Burchfield, a chef at the Linger Longer Steakhouse in Greensboro, Georgia, suggests taking a head of Little Gem lettuce and cutting it in half lengthwise; drizzling it with oil, salt, and pepper; and then laying it cut-side down on the hottest part of the grill until it chars a little—about 20 seconds. For cucumbers, Tyler Kinnett, executive chef at Harvest in Cambridge, Massachusetts, says to grill them until they have char marks (about two minutes); dress them with mint and dill; and drizzle them with olive oil and lemon juice or a high-quality sweet vinegar. Grilled tomatoes are a New Jersey mainstay, says Taste of Home regional editor Janie Zirbser: “Red or green—they are the best.” Peter Agostinelli, executive chef at Grill 23 in Boston, cuts avocados in half; sprinkles them with olive oil, salt, and pepper; and puts them cut-side down on a cooler part of the grill for about ten minutes. “They have a great soft, buttery texture when you slow-grill them this way,” he says.