11 May Tips for Grilling Vegetables

Cook vegetables over direct heat at medium-high temperature, and remember to turn about halfway through.

Start clean. Prevent sticking by beginning with a clean grill and well-oiled vegetables.
Don’t move. When you first place vegetables on the grates, resist the urge to shift them around until they’re nicely seared and lift off easily.
Manage the heat. Place the heartier vegetables, like onions and bell peppers, in the hottest spots on the grill. Keep more delicate produce such as tomatoes over places with less heat.

Summer Squash
How to Prep- Cut into 1/4-inch-thick lengthwise slices and brush with oil.
How to Grill- Cook until you see even grill marks, about 6 minutes. Squash should be pliable when bent with tongs, tender when pierced.

Bell Peppers
How to Prep-Cut into 2-inch-wide lengthwise slices and toss in oil.
How to Grill-Cook until charred in spots, about 10 minutes. Peppers should be moist, fragrant, pliable when bent with tongs, tender when pierced.

Plum Tomatoes
How to Prep-Cut in half lengthwise, remove seeds and toss with oil.
How to Grill-Cook until charred in spots, 4 to 5 minutes. Skin should have begun to peel back, and flesh should be soft.