The debut of zucchini at the supermarket is one of the telltale signs of summer. And while there are about a zillion ways to prepare it (a rough estimate), we're partial to this one, that's seasoned with za'atar spice, a Middle Eastern herb, served with labneh, a tangy Lebanese cream cheese.

Ingredients
2 pounds zucchini or summer squash
1 tablespoon olive oil
2 tablespoons Za'atar spice
1 teaspoon salt
3 cloves garlic, finely minced

For Garnish
Flat leaf parsley
Lemon
Greek yogurt or labneh
Olive oil
Baby tomatoes
Chili flakes

Directions
Preheat grill to High. Slice the zucchini on the diagonal, into 1/2-inch thick slices and place into a large bowl. Drizzle with olive oil, and season with salt, Za'atar spice and minced garlic. Toss to combine until well mixed. Place zucchini on the hot grill using tongs. Turn the heat down to medium high, close the lid and give the zucchini a good sear (about five minutes). Turn over, and grill until cooked through about five more minutes.

Place the grilled zucchini on a platter. On one side of the platter, or in a little bowl, spoon on smoked yogurt, Greek yogurt or labneh, garnish with a few cherry tomatoes, Italian parsley, a squeeze of lemon and chili pepper flakes.

Image and recipe via feastingathome.com

Give your next barbecue some Asian flare with this umami twist on grilled eggplant.

Ingredients
6 Japanese eggplants, halved lengthwise
3 tablespoons canola oil or vegetable oil
1 shallot/scallion, finely sliced
1 teaspoon sesame seeds

Miso Glaze
1/4 cup white miso
2 tablespoons mirin
1 tablespoon sake (Japanese cooking wine)
1 tablespoon sugar


Directions
Preheat grill to medium. Whisk together the miso glaze ingredients. Brush the cut side of each eggplant with the oil. Do it two to three times to use up all the oil. Place the cut side down on the grill and cook for four minutes until it turns a light golden brown. Turn over, and cook for three to four minutes. While it is cooking, use a spoon to spread a generous amount of miso glaze on the cut side of each eggplant. Squeeze the side of the eggplant with your tongs to check for doneness -- it should be squishy and soft. Turn over and grill just for 30 seconds to one minute, just to caramelize the glaze. Remove from grill, garnish with shallots and sesame seeds and serve immediately.

Image and recipe via recipetineats.com

Rainbows: You can wear them in your hair and you can eat them. TBH, these colorful veggie kebobs are so damn pretty, we don't even care about what they taste like.

Ingredients
16 cherry or grape tomatoes
1 red bell pepper, cored and cut into one-inch squares
1 orange bell pepper, cored and cut into one-inch squares
1 yellow squash, halved and cut into 1/2-inch thick slices
1 yellow bell pepper, cored and cut into 1-inch squares
1 zucchini, halved and cut into 1/2-inch thick slices
1 green bell pepper, cored and cut into one-inch squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 purple potatoes, halved

Vinaigrette Ingredients:
1/4 cup olive oil
2 tablespoons white balsamic or white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
Whisk together all of the vinaigrette ingredients until blended.

Bring a large pot of water to a boil. Add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain. Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to eight hours. If you are using wooden skewers, soak them in water before grilling.

When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order. Sprinkle with additional salt and pepper, and then place them on an oiled grill for five to seven minutes per side, or until cooked through.

Image and recipe via gimmesomeoven.com

Mushroom caps may already be in regular grilling rotation at your place (after all, they're an excellent meat-free substitute for burgers), but this recipe takes them to the next level with a tasty cheese-and-spinach topping.

Ingredients
3 portabella mushroom caps
1 tablespoon canola oil
4 ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
1 clove garlic, grated or finely minced
2 cups firmly packed fresh spinach, finely chopped
Salt and pepper to taste

Directions
Preheat the grill to medium heat. Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Remove the black gills and stems. Using your hands, rub oil onto the outside of the mushrooms.

In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between the mushroom caps. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a dish and serve immediately.

Image and recipe via rachelcooks.com