I do a grilled smoked tofu, which I then use either cubed in stir-frys, or sliced into sandwiches loaded with "all the trimmings."
I also do a summer vegetable basket, with all kinds of squash, mushrooms, onions, lemon wedges and cherry tomatoes, all marinated overnight in Italian dressing.
There are never any leftovers! It's a big hit at our annual summer "Burn Your Own Burger Bash." ;-)