Spring is finally here and there's no better time to give busy mothers a break in the kitchen than by grilling.

"Grilling is a great way to bring the family together as the weather warms up," said Kelly Burke, Kingsford Charcoal expert.

"It's an easy way to experiment with new foods and recipes and not be stuck in the kitchen."

When trying new recipes, notes Burke, meat doesn't have to be the only thing to grace the grates of the grill this spring.

He suggests adding a smoky grilled taste to veggies, potatoes, or even pizza and quesadillas any night of the week.

"Grilling with charcoal works with all types of food," he said, "so it allows people to be creative."

Plan a mom-pleasing meal with this savory grilled menu.

2 tablespoons barbecue seasoning¼ cup brown sugar4 rib eye steaks (12 oz. each)Light grill using charcoal briquettes.Mix seasoning and brown sugar in a small bowl. Season both sides of rib eye well with mixture.Cook on covered grill over medium heat, turning a few times. For medium rare, cook to 140 degrees or eight minutes per side, medium to 150 degrees or 10 minutes per side and well done to 160 degrees or 12 minutes per side.Makes four to six servings.

¾ cup barbecue saucecup Worcestershire saucecup soy sauce½ teaspoon garlic, minced½ teaspoon Dijon mustard1 bunch green asparagus, trimmedLight grill using charcoal briquettes.In a small bowl, combine sauces, garlic and mustard. Brush marinade mixture over asparagus.Place asparagus on uncovered grill over direct heat for three minutes, or until tender, rotating once.Makes four to six servings.

6 large peaches, halved with skins on2 sticks butter2 cups brown sugar1 teaspoon vanilla¼ cup rumVanilla ice creamLight grill using charcoal briquettes. Place peaches on grill grate over indirect heat, cut side down, for about 10 minutes.While peaches are grilling, melt butter, brown sugar and vanilla in a saucepan on stovetop. Add rum and simmer for two minutes.Flip peaches over so middle is exposed. Drizzle mixture into center of peaches and grill five minutes, or until peaches are tender and browned.Remove from grill and serve warm with a scoop of vanilla ice cream.Makes four to six servings.

Check out the following creative grilling ideas:<b>Spin on spuds.</b>Place thinly sliced potatoes, butter and ranch salad dressing and seasoning mix in a sealed aluminum foil pouch and cook over grill until tender.<b>Get Sauce-y.</b>For an easy, hassle-free way to add flavor, place meat and marinade in a resealable food storage bag. Save even more time with bottled marinades.<b>Veggie Line Up.</b>Skewer leftover veggies like peppers, broccoli, cherry tomatoes and mushrooms and grill over medium heat for six minutes, turning occasionally. Brush with barbecue sauce the last two minutes for an added smoky, sweet flavor.