12
Use this chart as a general guide.
Ve g e t a b l e gr i l l i n g Ch a r t
Ve g e t a b l e es t i m a t e d Co o k i n g ti m e se t t i n g
Co r n
in h u s k s o r f o i l - s o a k
20 -30 m i n u t e s .
Wi t h o u t h u s k s .
30-40
m i n u t e s (t o t a l )
5-7 m i n u t e s
me d i u m /hi g h
Mu s h r o o M s
Po r t o b e l l o
re g u l a r
3-4 m i n /s i d e
2-4 m i n /s i d e
me d i u m /hi g h
on i o n s
Qu a r t e r e d
sl i C e d
10-12 m i n /s i d e
4-8 m i n /s i d e
me d i u m /hi g h
Pe P P e r s
Wh o l e
Cu t i n h a l f
16-20 m i n , l e t s k i n C o l o r
8-12 m i n
me d i u m /hi g h
sq u a s h
(y e l l o W a n d z u C C i n i )
sl i C e d
ha l V e d l e n g t h W i s e
4-6 m i n /s i d e
8-12 m i n (t o t a l )
me d i u m /hi g h
to M a t o e s
s l i C e d
W h o l e
2-4 m i n /s i d e
8-24 m i n (t o t a l )
me d i u m /hi g h
* th i s C h a r t i s o f f e e d a s a b r o a d g u i d e l i n e f o r C o o k i n g t i m e s . re f e r t o t i m e s
i n i n d i V i d u a l r e C i P e s f o r m o r e s P e C i f i C C o o k i n g t i m e s .
Grilling Perfect Seafood
Grilling adds a light, smoky fla-
vor to seafood and, like sautéing,
also sears food - giving it a crisp,
savory outer crust. Whole fish, firm-
fleshed steaks, shrimp and scallops
do well on the grill. Mollusks such
as oysters, clams and mussels are
sometimes grilled in the shell and,
although grilling causes the shell
to open, it does little to actually en-
hance the flavor.
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