TOMATOES: Cut in half and place them, skin-side down, in the cooler corners of the grill.

RED AND YELLOW ONIONS, SLICED THICK: Losing a few rings to the embers is a part of the game.

MUSHROOMS: Fungi love the grill, but remember that they take a little longer to cook, especially the meaty portobello.

GREEN ONIONS: Get them nice and charred on the outside so that they'll be good and tender inside.

CORN: For the best grilled corn you've ever had, soak whole ears— husk and all— in salted water for a few hours, then grill on each side for two minutes.

SWEET PEPPERS: Char red and yellow bell peppers, skin side down, until completely black, then peel off burnt skin when cool to the touch.