The beauty of the grill basket is that you turn it, not dozens of bite-size vegetables. Both devices keep the pieces from falling into the fire. To Build A Fire Vegetables generally taste best grilled over high heat. Gas grills sometimes have trouble achieving a high heat, so preheat them longer than you normally would to achieve the proper temperature. This lets you sear over the high heat of the double layer, cook over the moderate heat of the single layer, and keep your vegetables warm over the coal free zone.
Most vegetables benefit from a light smoke flavor.
Toss a handful of soaked oak or hickory chips on the coals when working with charcoal, or wrap in foil, poke holes in the top, and set the resulting smoker pouch on one of the burners under the grate. Preheat the grill until you see smoke. The best grilled vegetables I ever tasted were at the restaurant Inakaya in Tokyo, where the grill master brushed them with sesame oil, seasoned them with salt and pepper, and grilled them over a fire. A light brushing of oil can do wonders for grilled vegetables, but use a flavorful oil, like extra virgin olive oil, walnut oil, or hazelnut oil. Bland oils, like canola, simply aren't worth the calories.