Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your veggie -- or make mix-and-match kebabs -- and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don't burn). Finally, if you'd like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It's surefire advice for mouthwatering success.

For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).

Pictured here are American (purple) and striped "graffiti" eggplant. Halve eggplant lengthwise; cut into 1- to 1 1/2-inch wedges. Brush cut sides with olive oil. Grill, one cut side down, over medium-high heat, until just golden and marked in spots, about 3 minutes. Transfer to cooler part of grill (medium heat). Grill, other cut side down, until marked, 5 to 6 minutes. Grill, skin sides down, until soft, 5 to 7 minutes. Season with salt.

• Grilled Eggplant with Balsamic Vinegar, Feta, and Baguette
• Grilled Eggplant with Pomegranate Dressing
• Grilled Eggplant with Yogurt Sauce

Grill whole peppers over high heat, turning occasionally, until skins are charred in spots, 15 to 18 minutes total. Remove peppers from grill, and let cool slightly. Peel away charred skins using paper towels, and discard. Halve peppers, and discard seeds and stems.

• Herbed Chicken with Grilled Bell Peppers
• Grilled Peppers and Goat Cheese Salad
• Roasted and Marinated Bell Peppers
• Grilled Peppers and Chiles

Marinate mushrooms; brush off excess. Grill mushrooms, gill sides up, over medium-low heat, with grill covered, until marked and softened, about 15 minutes. Flip; grill until cooked through (do not char gills), 1 to 2 minutes.

• Grilled Polenta and Balsamic Mushrooms
• Balsamic Portobello Burgers
• Grilled Vegetable Tostadas

Use spears that are no thicker than 1/2 inch. Bunch together 6 or 7 trimmed spears: Thread a skewer through upper third of spears, gently turning skewer to keep spears from breaking. Repeat at bottom. Brush with olive oil; season with salt and pepper. Grill over medium-high heat, turning once, until marked and just tender, about 9 minutes total. Serve with grilled lemon halves, if desired.

• Grilled Pizza with Asparagus and Sun-Dried Tomatoes
• Grilled Asparagus Wrap
• Grilled Asparagus with Caramelized Shallot Vinaigrette

Cut onions into 3/8- to 1/2-inch-thick slices. Thread a skewer horizontally through one slice or several. Brush generously with olive oil; season with salt and pepper. Grill onions over low heat, with grill covered, until marked and softened, about 15 minutes. Flip; grill until cooked through, 15 to 18 minutes.

• Grilled Pork Chops and Onions
•  Grilled Onion Salad
• Grilled Mixed Peppers and Onions

Cut zucchini and yellow summer squash lengthwise into 1/4-inch-thick slices. Brush with olive oil. Grill slices over medium-high heat, turning once, until marked and tender, 6 to 8 minutes total. Season with salt and pepper.

• Panzanella Kebabs
• Grilled Garden Salad
• Grilled Chicken Cutlets with Squash and Tomatoes
• Grilled Zucchini Spears with Mint

Remove husks and silk; discard. Brush cobs with olive oil. Season with salt. Arrange cobs on grill, parallel with the grates. Grill cobs over medium-high heat, turning occasionally, until slightly charred and kernels are tender, about 15 minutes total. Serve with regular or compound butter.

• Spinach and Grilled Corn Salad
• Tomatoes Stuffed with Grilled Corn Salad
• Grilled Chicken and Corn Lettuce Wraps
• Grilled Corn with Sour Cream and Cotija Cheese

Cover potatoes with cold, salted water in a pan. Bring to a boil. Reduce heat, simmer until just tender, and drain. Halve (or cut into wedges), and drizzle with olive oil. Sprinkle with spice mix, or season with salt and pepper. Toss well. Thread onto skewers. Grill potatoes, cut sides down, over medium-high heat, turning once, until marked and tender, about 10 minutes total.

• Grilled Potato Wedges
• Garlic-Marinated Chicken Cutlets with Grilled Potatoes
• Grilled Steak with Blue Cheese Potatoes
• Pouch-Grilled Potatoes and Garlic
• Grilled Potatoes with Rosemary

Trim leeks. Halve lengthwise; rinse well. Add to a pan of boiling salted water. Reduce heat. Simmer until slightly softened, 8 to 10 minutes; drain and pat dry. Brush generously with olive oil. Grill, cut sides down, over medium-high heat, with grill covered, until marked and softened, about 6 minutes. Flip; grill until soft, about 3 minutes. Season with salt and pepper.

• Grilled Swordfish with Olive Pesto
• Grilled Leeks Vinaigrette
• Grilled Mushrooms and Leeks

Halve tomatoes lengthwise. Brush cut sides with olive oil. Place a thin slice of garlic on each cut side, if desired. Grill tomatoes, cut sides up, over medium-high heat, without flipping, until slightly charred and flesh is soft and heated through, 10 to 12 minutes total. Season tomatoes with salt and pepper.

• Grilled Garden Salad
• Grilled Tomatoes with Yogurt
• Grilled Tomato Bruschetta
• Grilled Green Tomatoes with Creamy Basil Sauce