ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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When it comes to grilling, meat gets all the attention. Makes sense; meat’s awesome. Then again, grilled vegetables are some of summer’s most delicious offerings—provided you treat them right. Soupy cherry tomatoes, shriveled portobellos, mealy pucks that pass for meat-free burgers—these abominations have sullied the reputation of grilled veg for far too long.No more. Vegetable (and mushroom!) lovers, it’s time to take back backyard cooking. And it all begins with this guide. These are our favorite techniques for achieving juicy, flavor-packed, deeply satisfying results with everything from tomatoes to potatoes. Whether they’re the main event or served in support of meat and fish, they’ll elevate your grill game and delight your friends and neighbors. So grab those tongs and head to the patio—let’s grill some bomb-ass vegetables!WHAT YOU’LL NEED:
Charcoal grill