Vegetables on the grill are one of summer's best things when they go right and a disappointment when they go wrong, charred to ash on the outside and crunchy raw within. The fixes are about cut size, a coat of oil, and using the grill's heat zones.
Cut for the grill
Pieces that are too small fall through the grates, and pieces that are too thick burn before they cook through. Cut vegetables into wide planks or large chunks, or use a grill basket for anything small. Zucchini, eggplant, peppers, asparagus, and onions all take well to the grill.
Oil and season first
- Toss everything in oil so it does not stick and the surface chars instead of drying out.
- Season with salt before grilling, not just after.
- Get the grates hot and clean so you get marks instead of a stuck, torn mess.
Use two heat zones
Set up your grill with a hot side and a cooler side. Sear the vegetables over high heat for char, then move them to the cooler side to finish cooking through. Dense vegetables like potatoes or thick onions especially need that gentler finish, or the outside burns waiting for the middle. Pull them while they still have a little bite, then dress them with lemon, vinegar, or herbs while they are warm so they soak up the flavor.