Short answerGrilled vegetables work when they are cut evenly and finished with something bright.
Most recipe questions are really a time-and-energy question in disguise: what can you make without turning dinner into a project?
The food that spreads fastest is usually the food that looks like a shortcut but still tastes like a decision.
For grilled vegetables, even cuts and a bright finish sauce make the whole thing feel finished. Zucchini, peppers, onions, mushrooms, and asparagus are the classic fast-grill lineup.
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