Zucchini — green or yellow work perfectly, cut into ⅓″ to ½″ slices before grilling. Bell peppers, poblano peppers, jalapeño peppers sweet baby peppers — cut bell peppers and remove seeds before grilling. Portabello mushrooms or large brown mushrooms — You can keep them whole. Start the mushrooms gill side down then finish cap side down to hold in moisture. Eggplant — grilled is my favorite way to eat eggplant, where it becomes tender, creamy, and smoky Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation Onions — any variety is good and sweetens as they cook. Asparagus — fatter asparagus cooks more evenly than skinny and won’t fall through the grates Corn — cooking corn on the grill is the best. Cauliflower — slice as a steak so they hold together Broccolini — better than broccoli because they lay flat. Romaine lettuce — grilled the lettuce is amazing. Dress with a smokey Caesar dressing. Tomatoes — best grilled only if halved or grilled whole. Be careful because they can leak or explode.