How to cook restaurant quality veggies

Here are some tips for cooking restaurant-grade grilled vegetables:

1. Choose the right veggies: Not all vegetables are well-suited for grilling. You want to choose vegetables that can withstand the high heat of the grill without falling apart or turning mushy. Some good options include bell peppers, zucchini, eggplant, asparagus, onions, and mushrooms.
2. Prepare the veggies: Wash and dry the vegetables and cut them into even-sized pieces. For larger vegetables like eggplant or zucchini, you may want to slice them lengthwise. Brush the vegetables with a little bit of olive oil to help prevent sticking and add some flavor.
3. Preheat the grill: Make sure the grill is heated to a high temperature before you start cooking. You want the grill to be hot enough to sear the vegetables and create those desirable grill marks.
4. Grill the veggies: Place the vegetables on the grill and cook for a few minutes on each side, or until they are tender and have nice grill marks. You may need to rotate them to ensure even cooking.
5. Season the veggies: After grilling, season the vegetables with salt and pepper to taste. You can also add some fresh herbs like basil or parsley for added flavor.
6. Serve and enjoy: Once the vegetables are cooked to your liking, remove them from the grill and serve them hot. They make a great side dish for any grilled meat, or you can serve them as a vegetarian main dish. Enjoy!