For some reason I'm suddenly having trouble roasting zucchini. I have a hot oven, dry vegetables, olive oil, cut side down. But only some of them caramelize, the rest just steam no matter how long they're in. Are vegetables more watery at certain times of the year? I don't have a grill pan but I suppose I could get one.
A trick I learned from (I think) Dave the Cook's blog was to slice the zucchini, then salt them and let them drain for a half hour or so -- it helps to dry them out, I think. Then blot and roast as usual.