Tip from Stephanie Dean, Test Kitchen coordinator: Try a baking sheet. Boy, do I hate to skewer things. It takes so much time. Plus I'm afraid of stabbing myself. But how else to grill little chunks of vegetables so they don't fall through the cooking grate? Use a baking sheet. It saves time and pain, and, since the vegetables cook indirectly, I can glaze them with balsamic vinegar, which ordinarily scorches on the grill. And I can cut them into strips, which won't cling to a skewer. The result: creamy, melt-in-your-mouth vegetables. Prep and Cook Time: about 2 hours. Notes: Serve in pita halves, over pasta, or with grilled lamb, beef, or chicken.