Grill your sides, too.

Yes – most vegetables and even some starches do great right on the grill next to your protein. You don’t need a second burner or the oven.

Corn on the cob (in husk or foil), asparagus, zucchini halves, bell pepper quarters, whole onions in foil, and even halved potatoes or sweet potatoes all handle the heat beautifully. The key is timing. Start the longer-cooking stuff (potatoes, whole onions) earlier, then add quicker-cooking veggies when the protein is about halfway done. Use the cooler side of the grill for denser items.

Foil packets are your best friend for anything that might fall through the grates: diced veggies with butter and herbs, sliced mushrooms, pineapple chunks. You can even grill flatbread or naan right on the grates for the last 60 seconds.

If you’