Throw some thrill on grill

Who doesn't love the smoky, sexy flavor of meat perfectly grilled to juicy perfection over an outdoor grill? And listen, if you can get that from grilling your beef, how about those veggies? They're practically begging for the outdoor treatment.

One nifty tip I picked up for grilling asparagus was to make a "raft" out of the asparagus using presoaked bamboo skewers (soak them in water for 30 minutes before barbecuing to prevent them from igniting) and brushing the asparagus with a little olive oil beforehand. Asparagus on the grill is just a little slice of heaven.

When using a grill, whether it is gas or charcoal, it is imperative to preheat the grill. You cannot put the food on a cold grill and start that way, for the same reasons you don't stick food in an oven that hasn't been preheated — it messes up the cooking time and the way it should cook. Don't rush this important preheat step.

There are some wonderful grilling accessories that you just cannot live without when grilling your veggies. One is a hole-y wok. That's right — big holes in a flat-bottomed wok. I grilled the most incredible stir-fried squash in one of those things. It was easy — sliced zucchini, summer squash and a little olive oil and garlic tossed together in the bowl got thrown into that wok and those vegetables were amazing. Think of the possibilities!

I also purchased a flat hole-y cookie sheet looking thing. That is how I cook my fish without losing it through the grill slats, and I use it for veggie kabobs to keep the bamboo skewers from flaming up. Oh, and here's a really great tip for those skewers: Everyone knows you have to soak them for 30 minutes before using them to slow down the burn, right? Well, wet them, then stick them in a bag and freeze them. They will always be ready to go; no more waiting 30 minutes to start your skewering.

There you have it — some fun stuff with veggies that will have you thrilling to your grilling. In the meantime, you gotta have a good grilled steak recipe, right? What's not to love about a perfectly grilled steak, complete with your lovely veggies, done just so on the barbecue? My favorite and I bet yours, too.

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Polynesian Flank Steak

2 pounds flank steak

1 teaspoon lemon peel, grated (save lemon for fish, if you like)

2 tablespoons olive oil

1/4 cup lemon juice

1/4cup soy sauce