Often, simple is best.
Grilled corn on the cob. grill corn with husks on—but loosened and soaked in cold water for 10 minutes—then peel husks back for the last few minutes until the kernels are charred. then, if you want a little extra summer fun, brush the hot corn with a mixture of: two tablespoons warm butter, juice and zest of one lime, 1/2 tsp. chili powder and 1/4 tsp. paprika. serve with extra lime wedges.
Grilled farmer’s veggies. slice zucchini, eggplant, mushrooms (or other on-hand veggies) into equal widths—not too thin. toss with just enough olive oil to moisten all the veggies, a few glug glugs of balsamic vinegar, and plenty of salt with a little pepper. grill, flipping frequently, until charred.