Zucchini and peppers are foolproof

Yes, those two are the easiest, but don’t stop there.

Zucchini and summer squash take on great char without turning to mush, and bell peppers get sweet and smoky. Asparagus is a close third—just watch it, because it goes from perfect to sad in thirty seconds. Eggplant, portobello mushrooms, and red onions are also excellent.

The prep is simple: slice uniformly so they cook even. For zucchini, cut lengthwise into planks about ¼ inch thick. It’s not a science. Brush with oil (olive or avocado), salt, and pepper. That’s it. No marinades needed. You can add a squeeze of lemon or balsamic after they come off the grill.

High heat, direct flame. Get those grill marks. Don’t move them too soon. If they stick, they’re not ready. Flip once.

One trick: use a grill basket for small stuff like asparagus or sliced onions. Or skewers. But skewers are a pain to turn. Basket wins.

Just don’t overcook. You want some bite left, not veggie mush. Future you deserves better than charred cardboard.