Summer won't officially arrive until June 21, but the smells of the season already are here. That tangy, irresistible scent can only come from fire-licked food. Yes, it's grilling time again.

A 2005 report by the Hearth, Patio & Barbecue Association says 44 percent of grill owners fire up one to two times per week during peak summer days -- Memorial Day to Labor Day.

That doesn't have to mean a steady diet of burgers and franks. Grilling can be just as healthy, or even healthier, than indoor cooking methods.

Bob Kiebler, director of food and beverages with Morton's the Steakhouse, in the District, says a smattering of the restaurant's customers insist on eating healthy grilled food. The rest, Mr. Kiebler says, "just want the good taste."

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