Grilling Specific Vegetables

Here is a simple guide to grilling specific vegetables that may come in handy.

Artichokes: Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. Cook them 15-20 minutes per side or until the base is tender.

Asparagus: Roll spears in olive oil and sprinkle with salt and pepper. They can be placed in a grill basket or perpendicular to the grates. Cook 5-10 minutes, turning every few minutes until tender.

Bell Peppers: Cut bell peppers into large squares so they don’t fall through the grill. Remove the seeds and ribs. Cook on each side for 4-5 minutes until charred.

Broccoli: Cut the broccoli into large florets and pre-cook them by steaming them until they are bright green. Rinse them under cold water to stop the steaming process. Marinate the florets or brush with oil and grill, turning them often, until they are charred in spots. This can take up to 8 minutes.

Carrots: Peel and cut the carrots in half lengthwise. Brush with oil or marinade and grill for about 10 minutes, flipping them, until charred and tender.

Corn: You have a choice with corn – you can cook it with or without the husk. To cook corn with the husk: leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. Grill for 20-30 minutes, turning the corn several times. To cook corn without the husk: peel and husk the corn. Soak it in cold water for 30 minutes. Wrap the corn in foil and grill for about 30 minutes, turning often.

Eggplant: Cut eggplant in half lengthwise or into rounds. Brush with oil and grill 4-5 minutes on each side until tender.

Fennel: Remove the stalks and cut the fennel bulb in half lengthwise, Keep the root attached so it doesn’t fall apart. Brush with oil or marinade and grill for 6-8 minutes per side.

Green Beans: Green beans should be cooked in a basket so they don’t fall through the grate unless they are large enough to sit perpendicular to the grate. Toss with oil or marinade and grill, rolling the green beans to cook on all sides. Grill for 7-8 minutes or until tender with charred spots.

Leeks: Cut the white portions in half lengthwise and wash them well in warm water to get out any grit or dirt. Brush with oil and grill for about 5 minutes per side, longer if they are really big.

Mushrooms: Mushrooms can be grilled whole after removing the stems. Brush with oil or marinade and grill for up to 10 minutes, depending on size. Turn frequently and brush more marinade on during cooking to keep them from drying out.

Onions: Peel and cut the onions into ½-inch thick rounds. Brush with oil or marinade and grill until tender, about 10 minutes.

Potatoes: Potatoes take a long time to cook so you might want to pre-cook them by boiling or steaming them first until they are softer but still firm. Let them cool completely and then cut them into thick rounds or cubes. Brush with oil or marinade and grill until browned, about 10-12 minutes.

Summer Squash and Zucchini: Cut into halves, rounds or oblong slices for the grill, cubes for skewers. Brush with oil or marinade and grill both sides until tender and charred, 5-8 minutes per side.