Celebrate dad by throwing his favorite meat on the grill. And take care of him by piling on the healthy veggies. Here’s a trio of tasty treats to please even a dedicated carnivores.

Grilled Zucchini

from Delish

Ingredients:

  • 2 medium zucchini, sliced into thick strips
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. lemon zest
  • 1/4 tsp. crushed red pepper flakes
  • Salt
  • Freshly ground black pepper
  • basil leaves, torn into medium pieces

Directions:

  1. Preheat grill on medium-high. In a large bowl, toss zucchini with oil, lemon zest, and red pepper flakes. Season with salt and pepper.
  2. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
  3. Using tongs, place zucchini on grill. Cover and cook, 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.
  4. When zucchini is tender, remove from heat and garnish with basil and more red pepper flakes.

Grilled Mushrooms

from Saveur

Ingredients:

  • 3 cloves garlic, peeled and chopped
  • Leaves from 1/4 bunch parsley, chopped
  • 1⁄4 cup fruity olive oil
  • Salt
  • 1 1/2 lb. mushrooms, cleaned and trimmed

Directions:

  1. Preheat the grill. Combine garlic, parsley, olive oil, and salt to taste in a small bowl.
  2. Grill mushrooms over medium-high heat, without turning, basting often with parsley oil, until done, 5–10 minutes. Use a grill basket to keep small mushrooms from falling through the grate.

Grilled Brined Vegetables

from Epicurious

Ingredients:

  • 2 bay leaves
  • 10 black peppercorns
  • 1 cup unseasoned vinegar
  • 1/4 cup sugar
  • Pinch of crushed red pepper flakes
  • 2 tablespoons salt, plus more
  • 1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
  • 1 tablespoon olive oil

Directions:

  1. Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
  2. Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes.