To obtain grilled vegetables with an intense flavor and optimal texture, it is advisable to blanch them lightly in salted water before placing them on the grill: this step softens the fibers, reduces cooking times and allows for better preservation of their color and nutritional properties.
Some vegetables, such as peppers, don't need blanching: in this case, simply placing them in the oven for a few minutes will tenderize them and make it easier to remove the skin once cooked.
In both cases, the result will be a more uniform, tasty and aesthetically pleasing grill.
