Grilling seafood is quick and easy and the choices as to what to cook can range from lobster to the simple scallop. Meaty fish such as tuna and swordfish are far easier to grill than the delicate flounder. The same is true of seafood cut into steaks versus filets. Once you’ve tasted the combination of briny freshness deepened by the fire's smoky nuance, future decisions involving your grill will be forever widened.







Grilled vegetables provide another delicious change of pace: cherry and grape tomatoes, tiny white onions, bite-sized crimini mushrooms and for the bold, small but intense grilled chilies. And don’t overlook the mini zucchini, squash and tiny fingerling potatoes now available just about everywhere.

Baste with olive oil and lemon juice using a brush or rosemary frond or opt instead for a marinade enhanced with ginger, soy, some garlic and peanut oil.  Drain prior to grilling.

Once your selected what you want to serve, the rest couldn’t be easier.  If you are skewering, just make sure all your selections are roughly the same size. I generally place the veggies that cook more quickly at either end of the skewer to prevent overcooking and items such as onions near the center.

If you have the time and inclination to get fancy, cut the top off,  then hollow out your cherry tomatoes and refill with minced garlic, basil and the remaining, drained tomato pulp.  Replace the cap and skewer.  This can be used most successfully in combination with small, quick-cooking foods  that allow the tomatoes to grill but not collapse.

Serve plated with a salad or on a French roll, broken open, brushed lightly with garlic infused olive oil and toasted briefly on the side of your grill.