Celebrating all the ways to grill green, this illustrated guide shows how to bring live fire or wood smoke to every imaginable vegetable. Steven Raichlen explains how to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast Brussels sprouts on the stalk, grill corn five ways—even cook whole onions in the embers. After an introduction to the basic components of the grill, the 115 recipes featured here include Spicy Smoked Chickpeas, Padron Pepper Poppers, and the Double-Grilled Summer Vegetable Frittata, plus there are chapters on grilling breads, pizza, eggs, cheese, and desserts.