But let's face it. For others, the vegetarians among us, it is an out and out scourge. Grilled vegetables present a stunning, naturally sweet taste, with a caramelized outside nurtured by nothing more than a brush of olive oil to keep them moist or enhanced by a quick marinade for different flavors. When you grill meat, there really isn't a recipe, but there's definite technique. Same with vegetables.
Most people know how to throw chicken, a flank steak or hamburger on the grill.
Have pizza dough ready. While it is resting, prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. Brush the cut sides of the tomatoes and both sides of the leeks with olive oil. Grill tomatoes, cut side down, until tender and grill-marked, about 10 minutes. Grill the leeks, turning occasionally, until until tender and grill-marked, about 10 minutes.