Zucchini and bell peppers are direct-grill favorites right now

Yes – zucchini, bell peppers, corn, and asparagus are all in season and perfect for direct heat.

Zucchini needs high heat and not much time. Slice lengthwise into planks about ½ inch thick, oil, salt, and throw them directly on the grates. You want char marks and a bit of give – about 3–4 minutes per side. Overcooking turns them to mush, so watch them.

Bell peppers are forgiving. Quarter them, remove seeds, flatten with your hand, and grill skin-side down until blackened and blistered. The skins will slip off easily after, or you can leave them on for texture. Sweetens them up.

Corn in the husk works, but shucked and direct-grilled is better. Rotate every couple of minutes until kernels are charred in spots. That smoky corn flavor beats boiled every time.

Asparagus is quick – 2 minutes per side on high heat. Use thicker spears so they don’t fall through the grates. Toss with oil and salt first.

Right now, these four are your best bets. Eggplant is good too, but it soaks up oil and can get bitter depending