Noah Galuten

So it's kind of case by case also.

Asparagus, sometimes oil, sometimes not.

Typically oil kind of helps.

Asparagus can get a little bit too dry and you want it to stay kind of tender.

You're not like, it's not going to absorb a ton of liquid after.

So you want to kind of get a little bit of fat on there.

What else did you say?

Asparagus.

Oh, peppers.

Peppers.

Peppers usually not, because a lot of times too, I want to just get like some char on it.

And then like I do a sausage and peppers pasta salad where I'll grill sausages and peppers and onions and things like that.

And so even like an onion or a shallot, if you like quarter it through the stem and leave the root part attached, you can grill it and get this beautiful char on three sides.

And you have this delicious thing and you can grill it on the grill without it falling through or having to do like a big half.

You get more kind of texture.

There's an argument for some of that stuff and depends on what you're grilling.

Like if you're grilling, like if you really want to grill, you know, cherry tomatoes, you know, like it helps to have, they have like grill baskets or grill like pans that have like, it's like, it's almost like a sheet pan with perforated holes in it.

And you can basically, you know, make a stir fry that way.

And it's like the guys in Spain who have the little baskets and they'll like, you know, grill like fish eggs and stuff like that.

Like that's amazing and it's great.