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Diced onions, cherry tomatoes, sliced mushrooms. They all used to vanish between my grates. These baskets have tight enough perforations to hold everything without blocking the smoke flavor.



















Sometimes a basket is overkill and you just want a flat surface with no holes at all. These mats sit right on your grates and let you grill sliced tomatoes or thin asparagus without any stress.



















Some veggies need their own setup. Corn rollers, kabob cages, pepper roasting racks. Once I started matching the tool to the vegetable, everything cooked more evenly and nothing got sacrificed to the grill gods.



















Half the battle is cutting everything to the right size before it even hits the grill. I used to spend longer prepping than cooking. These tools cut that time in half and give you consistent pieces that cook at the same rate.

















Nobody wants to eat plain grilled zucchini. The right oil keeps veggies from sticking, and the right seasoning makes people actually reach for the vegetable platter instead of going straight for the burgers.
















