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To steam veggies on the grill, make a foil packet with double layers of foil. Then add vegetables, seasoning and water. Fold and seal the packet and cook over indirect heat.

For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

When grilling veggies and fruits, use a grill basket or skewers to keep them from falling through the grill grates. Stainless steel skewers won’t burn; soak bamboo skewers in water for 30 minutes...