Summer is a great time for grilling vegetables on your Saber gas grill. All those colours and textures plus the hint of smokiness make for healthy, satisfying meals. With the choice of side burner or the main grill, your vegetable options are deliciously endless. Here are 5 of our favourite vegetarian choices.

1. Eggplant--July through October is the best time for eggplant and grilling it imparts a delicious smoky flavour. They can be cooked halved or sliced. When slicing them, make the cut lengthwise for easier turning on the grill (eggplant shrinks a lot). Slice ½” thick, brush with oil on both sides and grill until nicely charred.

2. Squash--cut in half, clean out the insides, brush the cut side with olive oil and grill cut-side down for 5-10 minutes. Flip, cut-side up to the other side of the grill, turn off the heat underneath, stuff the squash and cook until tender, ~ 25-30 minutes. Alternatively, cut widthwise into ⅛”-¼” circles, strip the inner seeds with a spoon, brush with oil and grill over medium-high heat 5-6 minutes per side until tender.

3. Mushrooms--preheat the grill to medium-high. Wash and stem the mushrooms, then brush with preferred dressing and season with salt and pepper. Grill face-down for 2 minutes, flip and grill another minute until done. Cooking time will vary depending on the size of your mushrooms, but generally mushrooms don’t take long to cook.

4. Peppers--delightfully colourful, sweet and crunchy, bell peppers are perfect for grilling. Simply halve and seed, brush with olive oil and season with salt and pepper. Lightly char on medium-high to add a wonderful smoky flavour.

5. Asparagus--choose plump, fresh, smaller-size asparagus for a sweet, intense flavour once grilled. Trim the ends, oil and season, grill until tender but still slightly crisp.