Grilling veggies yields a delicious smoky flavor and a rich, caramelized texture. Size is important - if they're too small, they'll fall through the grates of your grill. If they're too big, they'll probably burn before the center gets done. And if the sizes are inconsistent, you'll have varying degrees of doneness. Always oil your veggies when grilling to keep from sticking and to preserve moisture. Add lemon zest, garlic and spices to your oil for more flavor. Cook the larger ingredients first because the take longer. And to get those professional grill marks, press the vegetable gently and let it sit in place without moving it. After you remove the vegetables, baste them with infused oil while still warm for additional flavor.