#grilled-vegetables

Perfect grilled vegetables technique. Vegetables: zucchini, bell peppers, eggplant, asparagus, corn. Marinade: olive oil, balsamic, garlic, herbs, salt. Prep: 1. Slice uniformly (1/2 inch). 2. Marinate 30 minutes. 3. Pat dry (prevents steaming). Grill: direct high heat, 3-4 minutes per side. Goal: char marks and caramelization, but tender inside. Skewers for small items. Serve: drizzle with herb oil, squeeze lemon. Explain Maillard browning on vegetables and moisture management for proper char.