June is the apex of the spring harvest, hurtling us straight into the bonanza of refreshing summer vegetables, and timed to collide perfectly with grilling season. Are summer squashes and cukes ready yet? Not quite, but there’s chayote to play with. Kale is abundant in the garden, as are carrots. And peppers are the perfect seasonal bridge. I recruited chef Davin Waite, co-owner with wife Jessica, of plant-based restaurant The Plot in Oceanside, to give readers inspiration for preparing delicious seasonal veggies in some untraditional ways. Here’s the story in this week’s San Diego Union-Tribune Food section.