How to Grill Perfect Vegetables.

Serves 4 · Prep: 10 min · Cook: 4–12 min

Make It

1. Heat the grill to medium-high, 400–450°F.

2. Cut the vegetables into wide flat planks or thick rounds, about ½ inch. Wide pieces sit on the grate and char properly. Cubes fall through and cook unevenly.

3. Toss with 1–2 Tbsp olive oil or avocado oil, sea salt and black pepper.

4. Lay them on the grate in a single layer and close the lid. Leave them alone 3–4 minutes so the grill marks form, then flip.

5. Grill until tender and lightly charred:
   Romaine, halved, 2–3 minutes
   Asparagus, 4–6 minutes
   Cherry tomatoes, 4–6 minutes
   Zucchini and summer squash, 5–8 minutes
   Eggplant, 5–8 minutes
   Bell peppers, onions, and large mushrooms, 8–10 minutes
   Broccoli and cauliflower, 8–10 minutes
   Corn on the cob, 10–15 minutes, turning often

6. Finish with lemon, fresh herbs, or a drizzle of balsamic.

Notes

• Do not move them early. Grill marks need three or four uninterrupted minutes against the hot grate, and shifting the vegetables is why they stick.

• Cut wide, not small. More surface on the grate means more char and more flavour.

• Dense vegetables like potatoes and carrots need 15 to 20 minutes, or parboil them 5 minutes first.

• Grill double and toss the extra into tomorrow's No B.S. Salad or Protein Bowl.

• Counts as Non-Starchy Veggies at 2–3 cups, or Complex Carbs at ½–1 cup for corn and potatoes.