Veggie barbecues to satisfy everyone.

Fred Flintstones everywhere may be shocked by the use of the word “vegetarian” in the same sentence as “barbecue”, but it’s more than semantics for serious meat eaters.

For some the notion that cooking over open fire could be accomplished with anything less than a Bronto Burger is archaic.

Get over it! Such prehistoric thinking is part of the past. There’s an acceptance that vegetables can share the grill with meat — or even take it over! You can enjoy flame-roasted vegetables as much as a grilled rib-eye and yes, vegetables can be more than a side dish.

It’s time to visit Planet Organic Market and veg-up your summer BBQ.

But before you begin, remember that vegetarian foods are more delicate than meat and don’t contain the juices and fats that allow meats to slide easily off the grill. To ensure that those veggie burgers don’t stick to the surface or fall apart when you try to slip them onto the bun, clean and lube the grill. Dip a paper towel in organic vegetable oil and rub it across the grates.

Now you’re ready to get started! If you’re trying to calm the carnivores, a good choice is with a Portobello mushroom. Big, brown and juicy, they’re about the same size as a hamburger patty with that “meaty” texture to sink your teeth into. Marinade for an hour, then start the Portobellos on a cooler part of the grill, allowing them to get juicy without burning them. Once they’re soft all the way through, sear them on the hottest part of the grill for about a minute per side. Dress ’em up the same way you would a regular burger.

The Yves brand of veggie dogs has a full line of meatless wiener products low in calories and without the fats or cholesterol. They’re hickory smoked to taste like the real thing. Read the cooking instructions carefully. Some pre-made veggie dogs aren’t meant to be grilled. If the dogs are tofu, make sure they’re extra-firm and well pressed to keep their shape.

For true variety, try threading bite-sized veggies onto a skewer or consider cutting them lengthwise into thin slices or into thick rings and making extraordinary sandwiches with zucchini, eggplant, onion, tomato, or peppers. Even asparagus works well on the grill. Soak whole spears in water for 30-minutes before grilling and remember to lay them perpendicular to the grates.

Add sides like grilled pineapple rings sprinkled with cinnamon sugar or yams wrapped in foil and brushed with maple syrup. Corn on the cob is a barbecue fave that’s easy to prepare. Soak the whole cob (husk and all) in water for 20- minutes, pull back the husk (without removing it) and apply herbal butter to the corn. Roll the husk back up and place the cob back on the grill for 15 minutes, turning it slowly. Mmmmm.