Marinades, made with herbs, spices and an acidic liquid such as wine vinegar or lemon juice, enhance the flavor of meats. Meats aren't the only foods you can cook on the grill. Summer produce offers bold flavors and colors to meals and is perfect for grilling. Season chopped vegetables, such as zucchini, bell peppers and eggplant, with basil, parsley, onion and garlic. Wrap vegetables in foil covered with cooking spray and grill 10-15 minutes.
Patience pays when cooking on the grill.
Don't start cooking until coals are ash-colored and glowing. For gas and electric grills, ignite and cover 5-10 minutes before grilling. Small cuts of meat should be cooked directly over the heat source and should be turned periodically to cook evenly. Thicker, larger cuts of meat should be cooked over indirect heat. Bank coals around the edge of the fire grate and center the drip pan in the middle.