Q: HOW DO I GRILL VEGGIES?
A: Start off with the right grilling vegetables: Asparagus, eggplant, peppers, onions, corn and mushrooms have high(ish) water content and are a little more hearty in texture, so they hold up well on the grates.
The main problem that outdoor cooks run into is sticking. If you marinate the veggies first, they’ll have much better chance of turning out just the way you want them. The marinade could be as simple as some good olive oil and a dash of the obligatory salt and pepper or as inventive as maple or honey with Dijon, lemon juice, olive oil and herbs—a crowd pleaser that works on a variety of veggies.
Still stuck? Get a grill basket, like this functional number from Cuisinart, will keep your farm-fresh bounty contained and make it easy to flip. For best results, don’t cram too many veggies into the grill basket—instead give them all their proper breathing room. (P.S. Chop your vegetables evenly to get the more uniform cook.)