Grilling vegetables with skins on is another great way to grill using the vegetable skin as a buffer. Just remove skins and the vegetables will be infused with the smokiness of the grill.

Roasted Eggplant Dip with Zucchini Rounds
Roast whole eggplants on grill, turning at intervals till the entire eggplant collapses. Remove skins and chop coarsely. Add 2 tablespoons tahini, chopped parsley, 2/3 minced garlic cloves, juice of a lemon, teaspoon of paprika and cumin, s/p. Serve with sliced zucchini circles.

Roasted Bell Pepper, Poblanos and Jalapenos
Roast whole till skin is charred. Remove skins before use. See recipes for use.

Grilled Corn
Grill corn on the cob with a layer of husk attached. This keeps the corn from getting charred and it intensifies the smoky flavor at the same time. Serve as is or make a herb butter if desired by chopping herbs into butter at room temperature. Remove husks before serving.