VEGETABLE GRILLING GUIDE
VEGETABLE - PREPARATION - APPROXIMATE GRILLING TIME (MINUTES)
Okra - Brush with melted butter, oil, or marinade - 8
Onions:
Thin slices - Toss with oil or marinade - 10
Thick slices - Brush with oil or marinade - 10 to 15
Whole - Peel after grilling - 20
Potatoes:
Slices, 1/4 inch thick - Brush with oil or marinade - 15 to 25
Whole - Wrap whole baking potatoes in foil - 60 to 90
Rutabagas, slice thinly - Brush with oil or melted butter - 12 to 15
Scallions - Brush with oil or marinade - About 8
Summer Squash, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Zucchini, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Patty Pan Squash, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Sweet Potatoes:
Slice 1/4-inch thick - Brush with oil or marinade - 15 to 20
Whole - Wrap in foil - About 45
Tofu, drain, slice 1/2-inch thick - Marinate in a soy based marinade. Brush with glaze if desired - 10
Tomatoes:
Halves - Brush cut sides with oil or marinade - 10
Slices - Brush both sides with oil or marinade - 4 to 5 on first side and 1 to 2 on second side
Cherry Tomatoes, slice in half - Toss with marinade or oil - 5
Winter Squash, peel, slice 1/2-inch thick, steam for 10 minutes - Toss with oil or marinade - 10
Asparagus, trim ends, leave spears whole - Brush with oil or marinade 8
Beans, trim ends - Brush with oil or toss with marinade - 8 - 10
Beets, slice 1/4-inch thick - Brush with oil or marinade -15 to 20
Bell Peppers and Chile Peppers:
Whole: Grill until blackened all over. Steam inside a bag for 10 minutes. Peel, seed and chop - 10
Slices, slice any thickness - Toss with oil or marinade - 8 to 10
Bok Choy, leave stems whole; slice baby bok choy in half lengthwise - Brush with oil or marinade - 8
Broccoli, Slice stems 1/4-inch thick, cut florets into bite size pieces - Toss with oil or marinade - About 5
Carrots, leave baby carrots whole, slice large carrots into sticks - - 10
Cauliflower, separate head into florets - Toss with oil or marinade - 10
Corn:
With husks - Baste with butter or oil or soak in water for 1 hour - 15 to 25
Without husks - Brush lightly with butter or oil - About 10
Eggplant:
Whole, prick several times with a fork - Drain well after grilling - 35 to 40
Slices, 3/8-inch thick - Brush with oil or marinade -10 to 15
Endive, slice in half lengthwise - Brush with oil or marinade - 4 to 7
Fennel, slice the bulb about 1/4-inch thick - Toss with oil or marinade - 10 to 12
Garlic:
Whole, trim the outer papery skin, cut off tops to expose the cloves - Brush with oil, wrap in foil - 10 to 15
Cloves - Skewer peeled cloves and brush with oil - About 10
Leeks, trim away the root ends and dark green leaves. Slice in half lengthwise and clean thoroughly - Brush with olive oil or marinade - About 7
Mushrooms:
Whole - toss with oil or marinade - About 10
Slices - Toss with oil or marinade - About 7
Source: The Vegetarian Grill by Andrea Chesman
VEGETABLE - PREPARATION - APPROXIMATE GRILLING TIME (MINUTES)
Okra - Brush with melted butter, oil, or marinade - 8
Onions:
Thin slices - Toss with oil or marinade - 10
Thick slices - Brush with oil or marinade - 10 to 15
Whole - Peel after grilling - 20
Potatoes:
Slices, 1/4 inch thick - Brush with oil or marinade - 15 to 25
Whole - Wrap whole baking potatoes in foil - 60 to 90
Rutabagas, slice thinly - Brush with oil or melted butter - 12 to 15
Scallions - Brush with oil or marinade - About 8
Summer Squash, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Zucchini, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Patty Pan Squash, slice 3/8-inch thick - Brush or toss with oil or marinade - 8 to 10
Sweet Potatoes:
Slice 1/4-inch thick - Brush with oil or marinade - 15 to 20
Whole - Wrap in foil - About 45
Tofu, drain, slice 1/2-inch thick - Marinate in a soy based marinade. Brush with glaze if desired - 10
Tomatoes:
Halves - Brush cut sides with oil or marinade - 10
Slices - Brush both sides with oil or marinade - 4 to 5 on first side and 1 to 2 on second side
Cherry Tomatoes, slice in half - Toss with marinade or oil - 5
Winter Squash, peel, slice 1/2-inch thick, steam for 10 minutes - Toss with oil or marinade - 10
Asparagus, trim ends, leave spears whole - Brush with oil or marinade 8
Beans, trim ends - Brush with oil or toss with marinade - 8 - 10
Beets, slice 1/4-inch thick - Brush with oil or marinade -15 to 20
Bell Peppers and Chile Peppers:
Whole: Grill until blackened all over. Steam inside a bag for 10 minutes. Peel, seed and chop - 10
Slices, slice any thickness - Toss with oil or marinade - 8 to 10
Bok Choy, leave stems whole; slice baby bok choy in half lengthwise - Brush with oil or marinade - 8
Broccoli, Slice stems 1/4-inch thick, cut florets into bite size pieces - Toss with oil or marinade - About 5
Carrots, leave baby carrots whole, slice large carrots into sticks - - 10
Cauliflower, separate head into florets - Toss with oil or marinade - 10
Corn:
With husks - Baste with butter or oil or soak in water for 1 hour - 15 to 25
Without husks - Brush lightly with butter or oil - About 10
Eggplant:
Whole, prick several times with a fork - Drain well after grilling - 35 to 40
Slices, 3/8-inch thick - Brush with oil or marinade -10 to 15
Endive, slice in half lengthwise - Brush with oil or marinade - 4 to 7
Fennel, slice the bulb about 1/4-inch thick - Toss with oil or marinade - 10 to 12
Garlic:
Whole, trim the outer papery skin, cut off tops to expose the cloves - Brush with oil, wrap in foil - 10 to 15
Cloves - Skewer peeled cloves and brush with oil - About 10
Leeks, trim away the root ends and dark green leaves. Slice in half lengthwise and clean thoroughly - Brush with olive oil or marinade - About 7
Mushrooms:
Whole - toss with oil or marinade - About 10
Slices - Toss with oil or marinade - About 7
Source: The Vegetarian Grill by Andrea Chesman
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Galatoire's Restaurant French Fried Eggplant
- Baked Mixed Vegetables (Briam) for Lisa, TX
- Stir-Fried Carrots and Broccoli (1986)
- Iron Skillet Corn (baked, using fresh corn and flour)
- Chiffonade of Brussels Sprouts with Diced Bacon and Cashews (make ahead)
- Felix' Hot Carrots - I make something like this
- Czechoslovakian Cauliflower Custard
- Provencal Carrot and Spinach Flan
- Green Bean-Mushroom Alfredo with Toasted Almonds (microwave)
- Curried Creamed Corn (with onion, garlic and jalapeno)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!