Direct grilling beats the basket every time

Yes, direct grilling gives you better flavor and texture for zucchini and bell peppers.

The basket is for convenience, not results. When you toss vegetables in a basket, they steam more than char because the moisture gets trapped between the metal mesh and the veg. You get limp, pale-ish zucchini that tastes like it was cooked in a microwave.

Direct on the grates? The flames hit the surface, you get actual Maillard reaction, smoke flavor, and that slight snap on the outside with tender inside. That’s what makes grilled vegetables worth eating.

The trick is preparation: slice zucchini lengthwise into planks about ½ inch thick, not coins. Coins fall through. Quarter bell peppers into flat sections. Oil them well (don’t skimp), season with salt, and lay them directly on a hot, clean grill. Leave them alone for 3-4 minutes per side. Don’t poke and fuss.

Baskets are fine for tiny stuff like green beans or diced onions you’d otherwise lose. But for zucchini and bell peppers? Direct is the move.

Don’t let a wire mesh rob you of a good sear.