America's grilling guru Steven Raichlen offers a primer for grilling vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables or rounding out the barbecue menu with grilled garden-fresh sides. Learn 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 caveman-style in the embers. And how to put it all together through 115 inspired recipes.

Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).