Cut all vegetables to similar thickness (about ¼ to ½ inch) so they cook evenly and finish at the same time, preventing some from burning while others remain raw.

Toss vegetables in olive oil and season generously with salt and pepper before grilling to ensure even coating and prevent sticking while developing deep char marks.

Start with harder vegetables like carrots and eggplant (8-10 minutes), then add softer ones like zucchini and peppers (4-6 minutes) to coordinate finishing times perfectly.

Use direct heat for charring and caramelization, then move vegetables to indirect heat to finish cooking gently without burning—this technique ensures tender interiors with smoky exteriors.

Resist the urge to flip constantly; let vegetables sit undisturbed for 2-3 minutes per side to develop beautiful caramelized char and concentrated smoky flavor.