Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

A Guide To Grilling Vegetables

Yield: 1 info

Ingredients and directions for this recipe

None

: (all vegetables should be brushed with a light coat of oil)

Quickest Cooking Times

Asparagus Trim off tough stems.

Bell pepper slices Core, seed, cut into strips.

Corn Peel back husk, remove silk,
tie husk back together, soak
in water 30 min; or remove
husk and silk entirely, brush
with oil or butter, and grill
directly.

Mushrooms Wipe clean and remove stem.

Onion slices Secure with toothpick.

Scallions Cut off root ends.

Zucchini and summer squash Slice lengthwise.
Moderate Cooking Times

Baby carrots Wash but don't peel.

Beets Scrub and cut into small wedges.

Eggplant Cut half-inch slices; for
Japanese eggplant, slice
lengthwise.

Fennel Remove feathery tops, peel
fibrous strings, cut in wedges.

Leeks Cut off root end, remove green
and tough outer leaves, split in
half lengthwise, rinse
thoroughly; large leeks can be
blanched for a few minutes first.

New potatoes Halve or quarter.

Whole bell peppers Grill until skin is charred,
transfer to a bowl and cover
until cool enough to handle, slip
off skin.
Longest Cooking Times

Artichokes Parboil before grilling.

Garlic heads Cut off top of head.

Whole eggplant Prick with fork.

Fine Cooking
August-September 1995

See also:
Previous recipe A Grete Pye
Next recipe A Guide To Seafood On The Grill

Or try one of these recipes:
Chinese Celery
Molasses Creams