In the Midwest, grilling is a year-round thing. So the next time it's fired up, give some veggies some grill marks.

Gluten-Free Grilled Brussels Sprouts with Lemon Aioli

Prepare a charcoal or gas grill for direct grilling over medium-high heat.

For lemon aioli, in a small bowl combine yogurt, lemon zest, lemon juice, Dijon mustard and garlic. Season to taste with salt and pepper; set aside.

Trim stem ends of Brussels sprouts; remove any tough outer leaves. Halve any large Brussels sprouts; place Brussels sprouts in a large microwave-safe bowl.

Microwave on HIGH for 3 minutes. Add olive oil, thyme, salt and pepper; stir to coat. Cool slightly.

Skewer Brussels sprouts onto metal skewers, leaving 1/2-inch space between pieces. Grill Brussels sprouts for 3 minutes. Turn and grill for 3 to 5 minutes more or until sprouts are tender. Remove from grill; let cool slightly. Remove Brussels sprouts from skewers and serve with lemon aioli.