Grilling adds a smoky, delicious dimension to most vegetables. We always grill extra so that we can use leftovers in soups, salads, sandwiches and on pizzas and pasta. If the vegetables have a large surface area, use the technique for Perfect Grill Marks. VEGETABLE PREPARATION TOTAL TIME ASPARAGUS Wash and snap off ends. Drizzle with …
Grilling adds a smoky, delicious dimension to most vegetables. We always grill extra so that we can use leftovers in soups, salads, sandwiches and on pizzas and pasta. If the vegetables have a large surface area, use the technique for Perfect Grill Marks.
| VEGETABLE | PREPARATION | TOTAL TIME |
| ASPARAGUS | Wash and snap off ends. Drizzle with olive oil and sprinkle with kosher salt before cooking. | Grill on MEDIUM/LOW 6-8 minutes, turning once. |
| BAKED POTATOES | Scrub well and poke with sharp knife in several places. Wrap well in foil and place on upper rack. | Cook on MEDIUM 35-45 minutes. |
| BEETS | Scrub well. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil with a sprig of fresh thyme. | Grill on MEDIUM for one hour on upper rack, until tender. |
| CAULIFLOWER | Cut into medium sized flowerets. Spread on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper. | Roast on the upper rack for 25 minutes, turning frequently until golden brown. |
| CORN ON THE COB | Do not husk, but remove top silk, and soak in cold water for 20 minutes, shake off water. | Cook 20 minutes on MEDIUM/LOW, carefully pull back husks and serve with butter, salt and pepper. |
| EGGPLANT | Peel if desired, and slice lengthwise or crosswise. Sprinkle sliced eggplant with salt, and let drain 20 minutes on paper towels to remove any bitterness. Wipe off excess salt and moisture, and brush liberally with olive oil. | Grill a total of 10-12 minutes, following directions for Perfect Grill Marks. |
| GRILLED PEPPERS | Wash and cut into large chunks. Remove ribs and seeds. Drizzle with olive oil. | Grill on MEDIUM/LOW for a total of 10-12 minutes, following directions for Perfect Grill Marks. |
| MUSHROOMS | Wipe clean with cloth or paper towel. Remove any woody stems. Toss with seasoned olive oil or vinaigrette to marinate. | Grill on MEDIUM/LOW 5-7 minutes. |
| BABY & FINGERLING POTATOES | Scrub well. Toss with olive oil and kosher salt. | Grill on MEDIUM 25-30 minutes turning often. |
| ONIONS | Cut into thick slices. Push a skewer through sideways to hold intact, and brush with olive oil. | Grill 20-30 minutes on upper rack on MEDIUM/LOW, following directions for perfect grill marks. If desired wrap in foil at this point and continue cooking until caramelized. |
| ROASTED GARLIC | Cut top off whole garlic head. Drizzle with olive oil, wrap in foil, and place on upper rack. | Grill on LOW 30 minutes. |
| ROASTED PEPPERS | Wash and place on the grill whole. | Grill on MEDIUM until skin is charred all over. Once cooked, place in a paper bag to steam skin loose. When cool enough to handle, peel and remove seeds. |
| SWEET POTATOES SLICED | Peel and cut into slices lengthwise. Brush with garlic and rosemary infused olive oil. | Grill on MEDIUM/LOW for a total of 20 minutes, following the directions for Perfect Grill Marks |
| SWEET POTATOES WHOLE | Scrub well, poke with a sharp knife and wrap in foil. Place on upper rack of barbecue. | Grill on MEDIUM 35-40 minutes. |
| TOMATOES | Wash and cut in half. Loosen and remove seeds, then sprinkle with salt and drain on paper towels for 10 minutes to drain. Rub with cut garlic, and drizzle with olive oil. | Grill on LOW for a total of 15-20 minutes, following directions for Perfect Grill Marks. |
| ZUCCHINI | Slice lengthwise or crosswise as preferred. Drizzle with olive oil and salt. | Grill on MEDIUM/LOW for a total of 8 minutes, following the directions for Perfect Grill Marks. |
