Great grilling. (food).(grilled vegetables)

Everything heats up in July. It's a month of catching fireflies, setting off fireworks and lighting fiery barbecues. What better time to experiment with the varied tastes and textures of grilled vegetables? Not only are they healthy, but they're versatile enough to serve as entrees as well as side dishes. Here's a guide to grilling some of the most popular summertime vegetables, followed by three sure-fire recipes.

Vegetables cooked on the grill develop an irresistible sweet and smoky taste. Because they contain no fat, vegetables must be coated to prevent them from sticking to the grill. Some cooks use a marinade, some just a brushing of olive oil. Others first soak their vegetables in water to keep them from drying out. There's really only one way to find out what works best for you: Experiment.

Asparagus. Use thick asparagus spears, trimming tough ends and peeling the bottom half of stalk. Brush spears with olive oil and sprinkle with salt. To prevent scorching, keep the delicate tips away from the hottest part of the fire and turn often while grilling.

Bell peppers. One of the most delectable grilled vegetables, use red, yellow or green varieties. Remove core, cut lengthwise into halves or thirds and remove seeds and ribs. Brush peppers with oil and sprinkle with salt. Turn them frequently while grilling. To remove charred skins, put grilled peppers in a plastic or paper bag and seal. Remove peppers after five minutes and scrape off skins.

Corn on the cob. Use only the freshest, juiciest corn. Peel back husks a little, remove silk and replace husks. Grill in husks. When almost done, peel back husks, brush lightly with butter or oil, and grill kernels directly over fire, one to two minutes.

Eggplant. This is one of the easiest vegetables to grill. Cut large eggplant into thick rounds; baby eggplant should be halved lengthwise. Sprinkle flesh with salt and let stand five minutes. Brush all surfaces liberally with olive oil, then score flesh slightly to allow oil to soak in. Turn frequently while grilling. Baby eggplants can be grilled whole.

Leeks. Use the whites and pale green parts only. Halve lengthwise and rinse well to remove all dirt and sand. Steam until tender, 10 to 15 minutes, depending on size. Drain, cut side down, on paper towels. Brush well with olive oil and sprinkle with salt. Turn several times while grilling.