"Up until now, inventive vegetarian barbecue recipes have failed to hit the mainstream with any great impact and are often limited to corn on the cob and halloumi, perhaps with a little damp coleslaw nestled alongside. Not that there is anything wrong with either, and indeed there are several delicious recipes for both within these pages, but really, grilled sweetcorn plus a rather addictive cheese are just the very cusp of what is possible. Within these pages I hope to show you that the taste of pretty much any vegetable you can think of can be elevated by a little fire and smoke." (p.6)