With summer vegetables reaching their peak, the time has come to use your grill for more than hamburgers, hot dogs and chicken. Cooking vegetables on the grill intensifies their flavor due to the loss of water and the carmelization of the sugar they contain. The downside of grilling vegetables is that they can dry out and end up blackened and tough if overcooked.

For vegetables that are tender-crisp and flavorful, it is best to grill them in large flat pieces of uniform thickness (about half-inch). Some vegetables can be cut in large enough slices to go directly on the grill.

Smaller pieces that are likely to fall through the grill grate should be cooked in a grill basket. Grilling a variety of vegetables on a skewer does not work well because they tend to cook unevenly.

Marinating vegetables in an oil-based marinade or dressing or coating with oil before grilling will help prevent sticking. For the best taste and texture, follow these recommendations for summer vegetables:

• Bell peppers - Cut in half lengthwise. Remove seeds and ribs. Place directly on grill or in a grill basket.

• Carrots - Cut in half-inch slices. Microwave with a small amount of water, covered, for 3 minutes before grilling to reduce grilling time. Cook in a grill basket.

• Eggplant - Cut lengthwise or in rounds in half-inch slices. Cook directly on the grill.

• Mushrooms - Portabello mushroom caps can be grilled whole or in slices. Button mushrooms should be skewered through cap and stem or cooked in grill basket.

• Onions - Cut into half-inch thick rounds. Insert toothpick or skewer through each round if cooking directly on grill or use a grill basket.

• Tomatoes - Cook large tomatoes whole. Cherry or grape tomatoes may be cooked on a skewer or in a grill basket.

• Zucchini and Yellow Squash - Cut lengthwise in half-inch slices and cook directly on the grill or cut in half-inch rounds and cook in grill basket.

To prevent vegetables from drying out or burning before they are cooked through, remove them from the grill when nicely browned, place in a bowl, cover tightly with plastic wrap and allow to stand 5-10 minutes.

The vegetables will continue to cook but will remain moist.

For a demonstration of grilling vegetables and a taste of Grilled Summer Veggie Pizza, visit the Cornell Cooperative Extension table at the Auburn Farmers Market on Thursday, Aug. 14.

Tip of the week:

Grill extra vegetables to use another day in sandwiches, pasta dishes, omelets and casseroles.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County.

Grilled Summer Veggie Pizza

Makes 4 servings

2 cups seasonal vegetables, sliced (summer squash, zucchini, bell pepper, onion and tomato)

2 teaspoons oil

4 whole pita bread

1/2 cup pizza or spaghetti sauce

1/4 cup parmesan cheese

1/2 cup mozzarella cheese

2 teaspoons Italian seasoning

In a bowl, toss sliced vegetables with oil. Spray a grilling basket with nonstick spray. Place sliced vegetables in grilling basket and grill until crisp-tender. Remove vegetables from the grill and cut into small pieces. Spread sauce on each pita round. Top each pita with parmesan cheese, grilled vegetables, mozzarella cheese, and Italian seasoning. Place back on grill for about 5 minutes or until cheese is melted.