Grilled vegetables

1. Drizzle olive oil over sliced vegetables.
2. Some vegetables take a minute or two to cook and others take longer. Denser vegetables like potatoes will take the longest to cook. Keeping them over too high a heat for too long will char them on the outside while keeping them raw on the inside. To prevent burning, sear vegetables over high heat, then move them to a cooler part of the grill to finish cooking.
3. To keep smaller vegetables from rolling around and falling though the grate, put them on a skewer.
4. Cutting your vegetables into smaller pieces will allow them to cook more quickly. Cut round vegetables like onions or eggplant into thin “rounds”—you’ll get more surface area, which allows for a crispier outside, and because they’re thin, they’ll also cook quickly.