Grill vegetables hot and fast

Hot and fast is the rule. Don’t overthink it.

Asparagus: direct high heat (400-450°F), 4-6 minutes total, rolling once. You want char marks and still some snap. Thicker spears need a minute more.

Zucchini: same ballpark temp, but 6-8 minutes. Slice lengthwise into planks (quarter-inch is good). Brush with oil. Salt after grilling—if you salt before, it sweats out moisture and you get mush.

Neither needs babying. You’re not cooking a steak. Watch for slight browning and that just-warmed-through texture. Undercook by a minute if unsure—you can always throw it back on.

Asparagus and zucchini are forgiving. The mistake people make is closing the lid and walking away. Stay nearby, tongs in hand.