Salt them before grilling.

Salt them before grilling.

Yes. Salting the slices, letting them sit, then patting them dry is the single most effective thing you can do.

Eggplant and zucchini are basically sponges soaked in water. When they hit the grill, that water turns to steam and turns the texture into mush before you get any char. Salting draws that water out by osmosis. Sprinkle both sides with kosher salt, let them rest on a wire rack or paper towels for 20–30 minutes. You’ll see beads of moisture form. Blot them dry with a paper towel.

Don’t skip this step. Also make sure your grill is hot (450–500°F), oil the vegetables lightly (not the grill grates) with something with a high smoke point like avocado oil, and don’t overcrowd. Give them space so they sear, not steam. Flip once.

If you want grill marks and actual texture, salt first. Otherwise you’re just making wet, sad vegetable slices.

Future You will thank you when they don’t fall through the grates.