Anyone who has grilled a cherry tomato, roasted an ear of corn, sampled eggplant slices brushed with olive oil and cooked over an open flame or even broiled a simple mushroom cap can testify to the joys of grilling vegetables.

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Particularly good: grilled portobello mushroom salad with ginger tomato soy vinaigrette, and rack of lamb with red wine and rosemary sauce.

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But, I had some really tasty, grilled oysters from Tomales Bay that were cooked with a light tomato and garlic butter sauce.

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Sometimes, he'll make Parmesan, ham and tomato panini before setting out and then turn them into grilled sandwiches over a gas burner.

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