How to barbeque for the almost vegetarian

So we're sitting here debating about whether or not we should drag out the barbecue.

Me: We should drag out the barbecue, already.
Husband: Sure.
Me: We should just go ahead and grill a steak.
Husband: Sure.
Me: I mean, there is nothing like a grilled steak.
Husband: Sure.
Me: And we haven't cooked any meat in months.
Husband: Sure.
Me: You know, no, I just can't go back to cooking meat.
Husband: Sure.
Me: Sweetie, are you even listening to me?
Husband: Sure. Hey! Look at the boss I just blew up. Pretty cool, eh?
Me: Sure.

So should an almost vegetarian just throw away the barbie? Well, no, actually. Let me explain.

Here it is, July, and we have yet to drag out the barbecue. I used to adore grilled meat, but we rarely eat meat any more, and I've pretty much stopped cooking it altogether. Which is why the barbecue is functioning as nothing more than a dust catcher these days. A fairly redundant job in this house, I must say.

But then I tripped across this article in Bon Appetit ...

Grilled vegetables
The article has lots of great tips on how to grill everything from bell peppers to onions to eggplant. Even better, there is a small handful of recipes for your grilled veg. So go ahead and take a look. But if you're like me, and you like your meals super simple and super tasty, then keep reading. Because, below, are my two favorite grilled vegetable recipes. And both are simple and yummy.
Food recipe: Grilled vegetable kabob
Grab any firm and chunky vegetables you like (by firm and chunky, I mean you may wish to avoid squishy veg, such as eggplant, in favor of firmer veg, such as zucchini). We're particularly fond of red and orange bell peppers, mushrooms, and red onions.

After washing and patting your vegetables dry, cut any veg that need it (average-size mushrooms, for example, likely don't need to be cut) into chunky, bite-size pieces.

Put your cut vegetables into a bowl, drizzle a goodly amount of extra virgin olive oil on top, and sprinkle with a generous amount of freshly ground black pepper, sea salt, and the leaves from a bunch of fresh rosemary. Toss.

Slide the vegetables onto skewers, alternating the order (orange pepper, onion, mushroom, red pepper, and so on). If you are using wooden skewers, it's a good idea to soak them in water for 20 minutes or more before you place your vegetables on to prevent them from charring.

Grill over medium heat until the vegetables are cooked (look for soft on the inside and warm through) and has grill marks. Five to ten minutes per side should do, but do keep an eye because they can burn if the flame is too high.

Delicious served with rice or couscous and a hunk of garlic bread.

Good as the kabobs are, my favorite is actually this recipe:
Food recipe: Grilled vegetable sandwiches
This time, you can use any vegetables you like, including eggplant and tomato, both of which are lovely grilled.

Cut your vegetables into long, thin slices, say, 1/4" thick or so. If you have a mandoline, it makes the job easier.

Toss with the above mixture and grill 5 minutes or so per side.

This time, however, instead of making rice or whatever, get some crusty rolls, brush them with Dijon mustard or cut garlic or truffle oil or whatever suits your fancy, and grill them cut side down shortly before your vegetables are done (the rolls may only take a minute or so).

Pile your grilled vegetables on your rolls and enjoy!

Me: Does that sound good?
Husband: Sure.
Me: So should we drag out the barbie?
Husband: Sure.
Me: You know you can be replaced.
Husband: Sure. But you know you couldn't get such scintillating conversation anywhere else, right?
Me: Sure.