

(Deb Lindsey /For The Washington Post)

It’s no surprise that summer’s bounties take well to a touch of smoke from the grill. Here are several meatless ways to go.

[The secret to cooking with your favorite summer produce: Keep it simple.]

Grilled Antipasti, pictured above. The combination of eggplant, summer squash, sweet onion and bell pepper is pretty on the plate.



(Dixie D. Vereen/For The Washington Post)

Smoked Planked Camembert. Smoke-roasting the cheese makes it complex and woodsy. Serve as part of a cheese platter with sliced nectarines or apricots.



(T.J. Kirkpatrick/For The Washington Post)

Herbsaint Grilled Okra With Fresh Cheese and Peanuts. You’ll make your own fresh cheese here; if you’d rather not, a tasty ricotta would work.

Warm Grilled Tomato Salad. With fresh green beans and a tarragon-mustard dressing.



(Katherine Frey/The Washington Post)

Grilled Zucchini and Eggplant With Chickpea and Raisin Relish. There’s a surprise ingredient in the relish that lends a touch of tart.



(Toni L. Sandys/The Washington Post)

Italian Corn. Grilled corn is soaked in balsamic vinegar and then bathed in Parmigiano-Reggiano cheese.



(Deb Lindsey/For The Washington Post)

Corn on the Coals. For an even easier corn grilling method: Soak ears in water for about 30 minutes, then grill them directly on the coals for a mere 10 to 12 minutes.



(Deb Lindsey/For The Washington Post)

Grilled Baby Beets With Mustard Sauce. Sweet beets go well with salty cheese and a sharp dressing.