I had some leftover chicken from a previous cook, some tabouleh and decided to add charcoal grilled vegetables: courgette / zucchini, fennel, and spring onions / scallions.
They were very simply prepared, just lightly dressed in olive oil, a little lemon juice, salt and pepper, then grilled over a direct heat. I gave the fennel slightly longer than the courgettes or spring onions to give it a bit of char.
That’s a good idea. I don’t get any char with my method. And yeah, it’s super flexible. I always feel like I have enough going on keeping track of the meat. Corn can just exist on the grill and turn out ok.