VeGeTables

The Griller’s Guide to
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Vegetables
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Directions &
Cooking Time
vegetable
Preparation
Artichokes
Trim away stem and coarse outer leaves; cut off top third.
Trim thorny tips. Cook in boiling water to cover until stem
end is tender when pierced, 20 to 40 minutes. Drain and cut
in half lengthwise; scrape out fuzzy choke in center.
Asparagus
Trim tough stem ends.
Set crosswise on cooking
grate and grill about 5
minutes.
Bell peppers & chiles
Leave whole. Peppers are good with or without seasoning.
Grill 5 to 10 minutes.
Cabbage & radicchio
Cut cabbage into quarters lengthwise; cut radicchio in half.
Grill 6 to 10 minutes.
Carrots
Cook whole medium peeled carrots in boiling water to cover
until just tender, about 10 minutes. Drain.
Set crosswise on cooking
grate and grill 8 to 10
minutes.
Corn in husks
Pull off husks down to light green inner ones. Gently pull
them back; remove and discard silks. Drizzle corn with mariGrill 18 to 20 minutes.
nade or butter and salt. Replace inner husks; tie with strips
of husks or kitchen twine at top to enclose.
Corn, husked
Enclose in foil, if you like, with butter and salt or marinade.
Grill 8 to 10 minutes.
Eggplant
Cut off stem end. Cut Asian eggplants in half lengthwise; cut
small globe (regular) eggplants crosswise into 1⁄2-in.-thick
slices.
Grill until meltingly soft,
8 to 12 minutes.
Fennel
Cut off and discard woody stems. Cut vertically into four
slices.
Grill 20 to 30 minutes.
Kale (lacinato)
Trim stems and ribs. Brush with oil.
Grill 3 to 5 minutes.
Mushrooms (button, cremini,
porcini, portabella, shiitake)
Trim any tough stem ends; remove tough stems entirely.
Grill 10 to 15 minutes (start
large ones gill side down;
turn halfway through).
Grill 8 to 12 minutes.
Onions, green
Trim root ends and 2 in. of green tops (seasoning is
optional—green onions are good with or without).
Grill 3 to 5 minutes.
Onions (red, white, yellow)
Peel. Cut small onions in half lengthwise and larger ones
into quarters, then marinate. Thread onto skewers with
onions arranged as flat as possible.
Grill 15 to 30 minutes.
Squash, summer (crookneck,
pattypan, zucchini)
Leave small squash (1 in. or less in diameter) whole. Cut
larger squash in half lengthwise.
Grill 15 to 30 minutes.
Squash, winter (acorn,
butternut, kabocha)
Cut squash in half, scoop out seeds, and cut halves 1⁄2 in.
thick.
Grill 10 to 15 minutes.
Sweet potatoes or yams
Cut small sweet potatoes in half, large ones into 1-in.
wedges.
Grill 18 to 20 minutes.
Tomatoes
Cut into thick slices.
fires: section
Grill 8 to 12home
minutes.
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