Grilling sliced fruits and vegetables

Cutting fruits and vegetables—for example, zucchini, eggplant, pineapple, and firm tomatoes—in uniform slices will allow you to grill them in a way similar to fish or steak. You can even do it simultaneously with meat on the grill.

Lightly grease vegetables with oil and season them with salt; we often sprinkle sugar on fruits instead, as this dehydrates the surface, just like salt does for other foods. Make a crosshatch grill pattern, ideally on a clean cast-iron grid, and cook until the food is as tender as you’d like.