Grilled Vegetable Chart

GRILLED VEGETABLES IN FOIL PACKETS

Place veggies in center of foil. Season to taste with salt and pepper, dot of butter (or olive or canola oil). Add 1T water (or ice cube). Seal foil with some area for steam expansion. Cook over indirect heat turning halfway between cooking time. You can also use a marinade (that hasn't been near your raw meat) or salad dressing. Kraft Zesty Italian is really good with veggies on the grill. I think it's terrible on salads though. Weird. These charts are from the cookbook that came with my Weber grill. I'll let you know my real life times as I make veggies this summer.

BEANS, GREEN AND WAX (WHOLE) 30 beans 30-35 minutes (real world time 20-25 minutes)

BROCCOLI 1 cup 15-18 minutes

BRUSSELS SPROUTS 1 ½ cups 18-20 minutes

CARROTS 1 ½ cups 15-20 minutes (20 minutes real world time, done but not browned)

CAULIFLOWER 2 cups 20-25 minutes

CORN ON THE COB (FOIL WRAPPED) 4 ears 25-35 minutes

EGGPLANT (cut into 1-inch slices) 1 small 20-25 minutes

KOHLRABI (julienned) 1 ½ cups 25-30 minutes

MUSHROOMS (WHOLE OR SLICED) 1 ½ cups 8-12 minutes

PEPPERS, RED, GREEN OR YELLOW

(CUT INTO 1-INCH STRIPS) 1 ½ cups 15-20 minutes

POTATOES (FOIL WRAPPED) 4 medium 50-60 minutes
YELLOW SUMMER SQUASH

(CUT INTO 1-INCH CUBES) 1 ½ cups 6-10 minutes

ZUCCHINI (CUT INTO ½-INCH SLICES) 1 ½ cups 6-10 minutes

DIRECTLY GRILLED VEGETABLES

First brush vegetables with oil or vinaigrette. Then place on cooking grate and turn once during cooking.

ASPARAGUS- Wash and scrape off scales with vegetable peeler or knife. Snap or cut off woody stems. Arrange spears crosswise on grill and cook 5-7 minutes.

GREEN ONIONS- Arrange crosswise on grill. Cook about 3 minutes.

MUSHROOMS- Thread on skewers and cook about 3 minutes.

ONION- Cut in ¾ -inch slices. Thread crosswise onto skewer and cook 10-12 minutes.

TOMATOES- Halve tomatoes crosswise. Cook 5-6 minutes. Do not turn.

ZUCCHINI- Halve lengthwise. Cook 7-9 minutes.

ROASTED RED PEPPERS

Place whole pepper on cooking grate. Cook pepper until it chars evenly on all sides. Remove from cooking grate and place in a zip lick bag and close tightly. Let stand 10-15 minutes. Peel off charred skin, cut off top and remove seeds. Pepper can be done ahead of time at this point and stored in fridge. It is also good with green peppers.

ROASTED CORN IN HUSKS

Trim off excess silk and soak in water for at least one hour. Cook 25 minutes turning three times.