Vegetables, too, get brushed with oil before grilling, but don't brush too much, especially with eggplant and portobello mushrooms, two popular vegetables for grilling, Bucci said.
"The eggplant and mushrooms are going to absorb the oil," Bucci said. "Most people will continue to brush because it looks dry. And then what happens is that you basically collapse the structure. All the fat starts leaking out, and it becomes greasy."
When using an oil-based marinade on vegetables or meat, it's fine to skip the "brushing with oil" step, although Bucci will often apply a thin layer of oil "to make sure things are properly coated."
But don't skip this step if the marinade contains sugar.
"If I'm using a marinade that has lots of sugar, I'll dry it off slightly and still brush my items with oil," Bucci said. "Because what happens is that the sugar or honey in the marinade will end up burning if I'm not careful."
Grilled zucchini and yellow squash works well on the grill, too. The skin on bell peppers and the tips on asparagus both have a tendency to burn, so keep an eye on them, Bucci said.
Tomatoes should be cut at least a half to 3/4-inch thick, he aded.
Potatoes, too, can be grilled.
"Obviously those are going to take a little longer and you'll use a lower heat," Bucci said. "Sometimes I toss my potatoes in oil and herbs and garlic and put them in foil – I make a little foil packet out of it — and then put them on the grill and cook them that way."
Grill baskets are useful too, since they prevent vegetables from falling through the grates, Bucci said. Grill vegetables to desired degree of tenderness.
Firm fruits are best for the grill. Peaches and pineapples are two of the most popular fruits to grill, Bucci said.
And, yes they need to be brushed with oil, first, Bucci said. Grill over medium heat as high heat will cause the natural sugars to burn and become bitter.
Grill to desired tenderness and not color. Color, in this case, is not an indicator of "doneness."
"Those can be served with ice cream," Bucci said. "Or just some nice grilled peaches with pork chops."
A firm cake, like pound cake, can be also grilled, Bucci said.
"Brush with butter and grill it. Let the natural sugars caramelize," Bucci said. "It's delicious."
Have patience when grilling and don't handle the product too much by turning it over multiple times.
"It won't cook properly or get the right color," Bucci said.
(All photos courtesy of Timothy Baran).