This week Lynne takes a fresh look at grilled vegetables. She thinks they're a great mainstay of weeknight meals. Ever the practical cook, Lynne offers a collection of good ideas for cooking once and eating twice or more. She leaves us with a new take on Indian spicing, Indian Grilled Vegetables.

David Rosengarten of The Rosengarten Report has fallen in love with an olive oil from Spain and a forum regular shares a recipe for Grilled Portobello Mushrooms with Mozzarella and Pesto.

From David Rosengarten: Olive Oil
Lynne calls David this week in New York to chat about olive oils. Hear some of his recommendations on this week's Tuesday Night Kitchen. The oil David talks about this week is available from The Spanish Table.

Tuesday Night Tips: Grilled Vegetables
1. To grill your vegetables, use an outdoor grill or your stovetop ... on a griddle, in a sauté pan or a gridded skillet.

2. Anything really hard and slow-cooking, such as carrots and rutabagas, should be cut quite thin.

3. For maximum flavor, let vegetables sit in a marinade of flavorings (a little oil, herbs, spices, etc.) for anywhere from 20 minutes to several hours.