While salting vegetables before grilling draws out moisture to concentrate flavor, it can create a mushy texture. Instead, save the salt until the end to make crispy veggies.

For enhanced flavor without the mush, grill sliced, unseasoned veggies until tender. Then, remove them from the grill and season them immediately before they cool.

By adding the salt after the cell walls are softened, your seasoning can penetrate the food deeper and create a richer flavor.