Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, we’re veggie grilling for the masses.

Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.

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