Heat up summer's best vegetables with these grilled salad, mushroom, and pizza recipes.

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

Cabbage is packed with folate, a vitamin that has been shown to decrease the risk of heart disease and certain cancers. Grill napa cabbage with agave nectar and mustard glaze.

A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce. The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula.

Mint leaves add color and flavor to this simple summer salad, made with grilled corn, scallions, and olive oil.

When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.

Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.

Top grilled artichokes with a homemade raw tomato compote for an easy, seasonal dish.

Diced roasted beets (and crisp cucumber) are like colorful confetti on top of grilled asparagus. Roasting is a great way to cook beets; it concentrates juices, intensifies flavor, and yields tender roots.

Serve this Southwestern salad on its own or as a relish to accompany a main dish.

Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily.

Top grilled shrimp with peppers, tomatoes, and chimichurri.

This grilled meal is delicious any time of year and gives you a healthy combination of whole grains, vegetables, and protein.

Grilled portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey.