By J.M. Hirsch
The Associated Press

CONCORD, N.H. - When the lure of the grill sinks in this summer, think outside the giant portobello mushrooms and veggie burger box. This season, offer more exciting and unexpected vegetarian fare.

Not that marinated meaty mushrooms hot off the grill and slapped between toasted buns aren't a sensational summer meal, and likewise for the ever-growing variety of prepared vegetarian patties.

But how predictable.

Skewer potatoes

This year try something different, such as grilled skewers of potato, apple and cherry tomatoes. To prepare, cut several potatoes into 1- or 2-inch chunks and toss with several tablespoons of olive oil.

Because potatoes take so long to grill, and therefore are at risk of burning, it's best to precook them a bit either in the oven or the microwave. Cook the chunks until just barely tender.

While the potatoes cook, soak bamboo skewers in water to prevent them from burning on the grill. Cut several apples into similar chunks and transfer to a large bowl.

Add the tomatoes and potato chunks to the bowl, drizzle with olive oil, season with salt, pepper and paprika and toss to coat evenly. Now carefully skewer the produce, alternating among the three.

Grill the skewers, rotating regularly, until the potatoes are cooked through and golden, the tomatoes have just begun to brown and shrivel and the apples are golden. Serve with a chutney dipping sauce. Or, if you eat dairy, serve with crumbled goat cheese sprinkled over the skewers.

These skewers also could be made a bit meatier with chunks of tofu, a variety of soy meats, or even mushrooms interwoven with the other produce.

Wrap it in foil

Foil packets are another easy way to add variety to your repertoire. Toss a variety of vegetables in the packets, season with salt and a bit of barbecue or other cooking sauce, seal and grill.

The general rule for these packets is to sort your vegetables by cooking time. Keep long-cooking produce, such as potatoes, carrots and cauliflower, in separate packets from fast-cooking vegetables, such as onions and tomatoes.

When corn comes into season, throw the peeled ears on the grill for a wonderful smoky flavor. Baste them several times with oil mixed with fresh herbs. Rosemary and olive oil is a nice combination, as is maple syrup and corn oil.

If you don't want to baste the ears, soak them in cold water for 30 minutes before grilling. Either way, grill over medium heat until the kernels are tender and just beginning to brown.

Italian snack food

For something completely different try bruschetta, large slices of hearty fresh bread grilled until just crisp and lightly brown, then topped with anything from roasted garlic to goat cheese to fresh tomatoes.

In her book, Bruschetta, Crostini and Other Italian Snacks, Maxine Clark takes readers on a culinary tour via these simple dishes, starting with the Tuscan "fettunta."

Translated as "anointed sliced," fettunta are slices of bread grilled over hot coals, rubbed with raw garlic and sprinkled with olive oil, Clark writes. Ripe tomato then is crushed by hand and smashed on to the bread.

For a simple yet sensational idea for grilled bruschetta, try Clark's bocconcini and basil bruschetta. Bocconcini is a type of mozzarella cheese formed into tiny balls. If this is hard to find, use regular mozzarella cut into bite-size cubes.

The following dish makes a wonderful starter to a summer meal. To serve bruschetta as a main course, make four or five varieties and serve together.

Olive Oil and Garlic Bruschetta

4 large garlic cloves, peeled

1/3 cup extra-virgin olive oil, plus extra for sprinkling

Pinch chili or crushed red pepper flakes

1/4 cup chopped fresh parsley

4 thick slices country bread, preferably sourdough

Slice the garlic cloves lengthwise into paper-thin slices. Warm a small skillet over a medium flame. Add the olive oil and the garlic. Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).

Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley. Cover and set aside.

Grill bread on both sides until lightly browned and crisp, then sprinkle with olive oil. Spoon garlic-olive oil mixture over each slice. Serve immediately. Makes 4 servings.

Maxine Clark's Bruschetta, Crostini and Other Italian Snacks (Ryland, Peters & Small; $12.95).