All the summer gems are finally here. Corn sweet and juicy enough to eat raw off the cob sold out quickly, but man-it was worth the trip! Tomatoes, peppers, eggplant, beans, cucumbers, zucchini, squash, potatoes, carrots, and onions round out dinner. Blueberries, blackberries, and peaches make for excellent dessert! You can always pick up baked goods, canned goods, smoked meats, and barbecue, and they are always supremely delicious.
Grilling is a great way to cook all of the summer vegetables. From okra to tomatoes to eggplant, everything tastes great on the grill. Small, round veggies, like baby squash and cherry tomatoes can be skewered kebab-style.
Okra is one of my very favorite things to put on the grill. I use pods that are around three inches long but not stringy. Use two skewers, otherwise the pods will spin when you try to flip them. If you hate okra because it's slimy, try grilling it. I've won over many an okra denier with the grill. Okra doesn't get slimy until you cut it, so cooking it whole minimizes the slime factor.
To grill, slice squash, zucchini, and eggplant into half-inch thick slices.
Brush the veggies with your cooking oil of choice and sprinkle with salt and pepper. I use coconut oil because it has a high smoke point, fantastic flavor, and is very healthy. 
Grill the veggies for a few minutes on each side over medium-high indirect heat.
You can cook potatoes on the grill, too. Cut the spuds into inch chunks and wrap up in a foil packet. Drizzle liberally with your favorite oil, season with salt, pepper, and any fresh or dried herbs you have on hand.  The potatoes can take up to 45 minutes to cook, so throw them on when you start grilling.
Another of my favorite summer dishes is salsa. But salsa doesn't have to only consist of tomatoes. Try combining peaches, fresh sweet corn, tomatoes, and avocados for a feast for your eyes and taste buds.
It's still not too late to get planting! The beginning of August is the perfect time to plant beans, cucumbers, squash, and zucchini that you can harvest up until frost. The next few weeks are also a great time to plant cool weather crops like carrots, broccoli, cauliflower, kale, and chard that will keep you eating fresh through the winter.