Grilled some veggies on my large last night. Zucchini, yellow squash, yellow onion, mushrooms, garlic and EVOO. I went indirect at 350 degrees dome temp. and the veggies were in a cast iron skillet for 20 minutes. The veggies tasted like smoke, but not in a good way, more like the smell of a burnt 2 by 4. Oddly, the 2 chicken breasts I cooked next to the vegetables tasted great. All your advice is appreciated on why my cook went wrong.