Zucchini and asparagus, plus a hot, oiled grate.

Yes. Zucchini and asparagus are the easiest, most forgiving vegetables for a summer barbecue, and they rarely stick if you do two things: oil the veg and oil the grate.

Zucchini (or summer squash) and asparagus cook fast, take on great char, and don’t fall apart like eggplant can. Bell peppers and corn are also solid picks. Mushrooms are good but need more oil. Eggplant is delicious but soaks up oil like a sponge and sticks if you blink. So start with zucchini and asparagus.

To stop sticking:

• Clean the grates while they’re hot. Scrub off last week’s burger residue.
• Oil the grates after cleaning, right before cooking. Use a high-smoke-point oil like canola or avocado, not olive oil (it burns). Dip a paper towel in oil, grab it with tongs, and wipe the grates.
• Oil the vegetables themselves lightly. Just enough to coat, not drip.
• Get the grill hot. Medium-high to high. Vegetables need heat to sear and release.
• Leave them alone. Don’t poke or flip too early. When they’re ready, they’ll let go