Cut bigger or use a basket

Cut your vegetables into large enough pieces or use a grill basket. Small stuff falls through every time.

The trick is surface area. Slice zucchini lengthwise into planks, not coins. Cut bell peppers into wide slabs or quarters. Mushrooms? Leave them whole or halved. Onions? Thick rings or wedges that stay together. Once they cook a bit they’ll firm up and won’t slip through.

If you want smaller pieces (diced peppers, cherry tomatoes, diced eggplant), just use a grill basket or a sheet pan with holes. They’re cheap and save the hassle of fishing charred bits out of the coals.

And if you don’t have a basket, skewer them. Metal or bamboo work fine — just soak bamboo first. Thread them tightly so nothing spins loose.

No need to overthink this. Big pieces or a container. Future you will thank yourself for not losing dinner to the fire.