15
• Mushrooms and other small vegetables can be grilled whole. Larger
vegetables just need to be sliced or cut into wedges.
• Start vegetables over medium-high heat to sear their skins, turning every
1 to 2 minutes. Then, move to low heat to nish cooking, turning occasion-
ally.
• The easiest way to tell if vegetables are cooked is to pierce them with
a fork or skewer. If it goes in easily, the vegetables are done.
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
grill
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
grill
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
grill
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
grill
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 )
grill
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 )
grill
* t
h 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 .
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