

(Deb Lindsey/For The Washington Post)

Memorial Day might be the official start of grilling season, but judging by the Weber activity in the neighborhood, we suspect a few of you are already on it. From the Recipe Finder, here are a few meatless mains and sides that deserve a spot on your grate.

[The No. 1 way to make grilled foods taste better]

Grilled Baby Bok Choy With Miso Butter, pictured above. Tender, slightly sweet and a little salty.



(James M. Thresher/For The Washington Post)

(Deb Lindsey/For the Washington Post)

Grilled Asparagus With Lemon, above left. An initial quick blanch means the asparagus cooks in just two to three minutes.

Tempeh Kebabs With Minty Cilantro-Lime Sauce, above right. A marinade of scallions, oil, lime juice, turmeric and garlic infuses the tempeh with flavor.



(Deb Lindsey/For The Washington Post)

(Deb Lindsey/For The Washington Post)

Mustard-Aioli-Grilled Potatoes With Fines Herbes, above left. The flavors of southern France meet those of California’s Napa Valley.

Grilled Cabbage, above right. Time over the fire brings out the vegetable’s sweetness.



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

Grilled BBQ Kohlrabi. The pieces are crisp-tender, with a caramelized exterior.



(Deb Lindsey/For The Washington Post)

Grilled King Oyster Mushroom and Poblano Sandwich. Think of it as an alternative veggie burger.



(Scott Suchman/For The Washington Post)

Tacos With Grilled Plantains. The smoke from the grill adds something like magic to the slightly sweet, starchy plantains.