The Ultimate Plant-Based Grilling Guide (Avocados, Peaches, Asparagus, & More)

Another amazing way to eat an avocado? You know we're on board.

Sweet potatoes get a little love from the grill and a herby dressing that will brighten any summer cookout.

Grilled portobellos have never looked better. All it takes is some marinating and the right toppings.

The trick to getting this summery staple right? Good seasoning, of course.

If you're not ready to commit to the 'shroom burger, try these marinated mushroom skewers.

Eggplant is at its best off the barbecue—great for topping off a salad, on a sandwich, or by itself.

Yes, you can make the perfect grilled asparagus, then improve on perfection with a sprinkling of Parmesan.

Cauliflower steaks get even more steak-like treatment on the barbecue.

All of the grilled vegetables come together in one colorful salad.

Grilled plums are the winner of this summer salad, but the maple nut clusters are a close second.

Even watermelon works well on the grill. Come on, you know you want to try it.

Grilled peaches take the cake as best grill-forward dessert, especially when paired with honey-sweetened ricotta.