Grill Vegetables the CL Way

The shape, size, and texture dictate how best to grill each vegetable. Here, a quick primer.

DELICATE VEGETABLES

Cherry tomatoes, small chiles, tomatillos, squash blossoms

HOW DO I ... grill dainty veggies that burst or burn when cooked directly on the grates?

SUSPEND THEM, YAKITORI-STYLE

Hanging vegetables above the grates keeps them far from harsh heat. Place two foil-wrapped bricks on the grates about a foot apart. Skewer vegetables, and balance ­between the bricks. Turn occasionally to add chargrilled flavor and gently blister skins.

STURDY, LEAFY HEADS

Romaine hearts, kale, endive, radicchio, cabbage, chicory

HOW DO I ... divide heads into grill- friendly sections without losing leaves?

KEEP THE CORE INTACT

Trim a sliver off the root end; then halve or quarter the head lengthwise—leaves will stay attached. Bonus: Cut sides provide the perfect plane for killer grill marks.

SMALL, ROUND VEGETABLES

Mushrooms, Brussels sprouts, radishes, pattypan squash

HOW DO I ... corral veggies that roll around on the grates?

SKEWER THEM, SINGLE FILE

This old faithful technique keeps unruly veggies in line and positioned squarely over the intended heat zone for even cooking.

SKINNY VEGETABLES

Asparagus, okra, green beans, green onions

HOW DO I ... prevent slender veggies from falling through the grates?

BUILD A RAFT

Place vegetables side by side, and thread crosswise onto two skewers, inserted about a third of the way in from each end. Bound together as a unit, the veggies are easy to flip, cook evenly, and won’t fall into the fire.

LARGE VEGETABLES

Summer squash, zucchini, cauliflower, broccoli

HOW DO I ... make cut vegetables less tedious to turn and less likely to burn?

SLICE INTO SLABS

Grill big, flat pieces (cut lengthwise into ¾-inch-thick planks), and cut into smaller pieces after cooking. Unlike customary cuts, such as coins and strips, bigger pieces aren’t likely to scorch and are easier to grab with tongs.

ALL-PURPOSE VEGETABLE MARINADE

Soak up to 2 pounds vegetables for 1 hour at room temperature or overnight in the fridge. Season with salt and pepper before grilling.

Combine ¼ cup olive oil, 2 teaspoons fresh lemon juice, 6 strips lemon rind, 4 crushed garlic cloves, 1 tablespoon chopped fresh thyme, ¾ teaspoon crushed red pepper, and ¼ teaspoon kosher salt.

SERVES 6 (serving size: 1 tablespoon)

CALORIES 116; FAT 9.3g (sat 1.3g, mono 6.6g, poly 1.1g); PROTEIN 2g; CARB 9g; FIBER 3g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 84mg; CALC 27mg