""Make sure your grill's hot. Also, have it set up so one side's hot and the other side's basically off, so you have a place to get them to as they're cooking.""
""A hot grill will get your veggies nice and charred on the outside, but a crucial grilling tip is to coat the grill grates with a high-smoke-point oil.""
""For thicker vegetables, you can get them off the heat and close the lid to finish them, which makes it easier.""
Grilling vegetables effectively involves using a hot grill and a two-zone setup, with one side hot and the other off. This allows for proper charring and finishing cooking with indirect heat. Chef Symon emphasizes the importance of preheating the grill and using high-smoke-point oil to prevent sticking. For thicker vegetables, removing them from direct heat and closing the lid helps achieve tender interiors. These techniques enhance the flavor and texture of grilled vegetables, making them a worthy addition to any cookout.
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