A basic rule is to lightly coat your vegetables with vegetable oil or olive oil. It prevents them from sticking to the grate and drying out, enhances grill marks and allows seasonings to adhere better. Now let’s get into the specifics for each veggie.

Remove the husks and silk from the corn.

Brush the corn with vegetable oil and season it as you like.

When you’re grilling corn in the husk, there’s no prep required.

Slice about ¾” off the top of the artichoke.

Steam the artichokes in a large pot until they’re tender, but not overly soft.

Use a large knife to slice them in half from top to bottom.

Use a metal spoon to scoop out the fuzzy chokes and the small inner leaves.

Lightly coat the artichokes with vegetable oil or olive oil.

Then season them with salt and pepper.

To grill rounded vegetables like onions and eggplant, slice them into ¼” to ½” disks to increase the surface area.

Slice elongated vegetables lengthwise (like squash, bell peppers and zucchini).

Lightly coat the vegetables with vegetable oil or olive oil.

Then season them with salt and pepper.

Place the small mushrooms on a skewer. If using wooden skewers, soak them in warm water for at least 1 hour before grilling. If using a grilling basket rather than skewers, preheat the grilling basket before you add the mushrooms.

Remove the stems from the large mushrooms.

Lightly coat the small and large mushrooms with vegetable oil or olive oil.

Then season them with salt and pepper.

Trim the woody bottoms from the stalks.

Place small tomatoes on a skewer (like cherry tomatoes). If using wooden skewers, soak them in warm water for at least 1 hour before grilling.

Trim the ends off large tomatoes and slice in half.

Lightly coat the tomatoes with vegetable oil or olive oil.

Then season them with salt and pepper.

After brushing the corn with vegetable oil and seasoning it, place the corn directly over the coals.

Turn the corn often to cook it evenly and prevent burning.

It should take about 10 to 13 minutes for your corn to reach doneness.

Serve immediately and enjoy.

Simply place the corn directly above the coals.

Grill for about 15 minutes, turning every 2 to 3 minutes, as the husk begins to blacken and the kernels steam within the husk.

Once the corn is lightly charred and cooked through, remove from the grill.

Enjoy right off the grill with butter and salt.

Place each half directly over the coals.

Grill until the inner side of the leaves are tender and the outer part of the artichoke is lightly charred.

Plate the artichokes and delight in the charcoal grilled flavor.

Place the sliced vegetables directly over the coals.

Flip 2 or 3 times while grilling.

Remove them from the grill when they’re tender and lightly charred.

Enjoy a generous portion of this favorite grilled veggie combination.

Place the small mushroom skewers directly over the coals. Flipping every 2 minutes, until they’re slightly charred and softened, about 8 to 9 minutes.

If using a grilling basket for the small mushrooms, place it directly over the coals to preheat it.

Once preheated, add the mushrooms. Stir the mushrooms every 5 minutes and grill until they're softened. This should take about 15 minutes.

Place the large mushroom caps directly over the coals, flipping 2 to 3 times, until they’re tender and charred. It should take about 5 minutes for small caps, and 8 minutes for very large caps.

Be aware — mushroom lovers grab these up quickly.

Place the asparagus stalks on the grate (perpendicular to the grate), directly over the coals.

Grill until just tender but not mushy.

Asparagus cooks more quickly than most other grilled vegetables, so be sure not to overcook them.

This grilled-veggie favorite goes fast, so be sure to cook a big batch.

Place the skewers of small tomatoes on the grate, directly over the coals.

For the large tomato halves, grill with the flat side down.

For the large tomato halves, grill with the flat side down.

It's best to grill tomatoes briefly, so they don’t get too soft.

Serve as soon as they’re ready — hot off the grill.