A Beginner's Guide to Grilling Vegetables

Start with prep. Cut vegetables into pieces large enough not to slip through the grates and uniform enough to cook evenly. Dense vegetables like potatoes and carrots take much longer than tender ones like zucchini or peppers, so either cut the dense ones smaller, precook them slightly, or plan for different cooking times. Small or awkward pieces do well on skewers or in a grill basket.

Oil is essential. A light coat of oil helps vegetables release from the grates, promotes browning, and carries seasoning. Toss the pieces in oil and salt just before grilling rather than long in advance, since salt can draw out moisture over time. Go easy on the oil, though, because too much drips into the fire and causes flare-ups.

Use the right heat and zones. Tender, quick-cooking vegetables love direct heat that chars them fast before they turn to mush. Denser vegetables benefit from indirect heat or a two-zone setup, cooking through on the cooler side and finishing with a quick char over the flame. Matching the vegetable to the heat is the key to avoiding both burning and undercooking.

Resist the urge to move things constantly. Let vegetables sit long enough to develop grill marks and release naturally before flipping. If a piece is stuck, it usually is not ready to turn yet. Watch for the visual cues of char and softening, and remember that many vegetables continue to soften a bit after they come off the heat.

Finish with a little acid or fresh herbs to brighten the smoky flavor, a squeeze of lemon or a splash of vinegar works wonders. Grilled vegetables are forgiving once you understand heat zones and timing, and they round out any cookout with color, flavor, and something everyone at the table will enjoy.