Prep vegetables strategically by cutting them in a way that maximizes their surface area, which increases the real estate for flavorful charring to develop and discourages them from slipping through the grate. For example, cut zucchini, eggplant, and plum tomatoes lengthwise in half or in 1⁄2-inch-thick slices. Coreand flatten bell peppers. Halve small heads like endive; quarter larger heads like radicchio. To encourage even browning and prevent the veggies from stick-
ing to the grate, brush or toss them thoroughly with oil before grilling. (Don’t forget to oil the grill grate, too.) You can then cut the vegetables into smaller pieces after grilling.