The Best Vegetables for Grilling:
Zucchini — green or yellow work perfectly, cut into 1/3″ to 1/2″ slices before grilling—cut too thin and they’ll fall apart.
Bell peppers, poblano peppers, jalapeño peppers sweet baby peppers, shishito peppers — slice bell peppers. Remove seeds before grilling for easiest eating.
Portabello mushrooms or large brown mushrooms — no need to slice the mushrooms, grill them whole. Start the mushrooms gill side down then finish cap side down to hold in moisture.
Eggplant — grilled is one of the favorite way to eat eggplant, where it becomes tender, creamy, and smoky
Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation
Onions — any variety including green onions become oh so sweet when grilled
Asparagus — fatter asparagus cooks more evenly than skinny and won’t fall through the grates
Corn — cooking corn on the grill is very easy.
Artichokes — grilled artichokes are the best.
Cauliflower — slice as steaks so they hold together
Broccoli — slice as steaks or grill in florets
Tomatoes — best grilled only if halved or grilled whole, watch them as they tend to explode and leak