Recipe: Vegetable Grilling Guide (preparation and grilling time)

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