The following veggies love to be grilled and are listed with prep tips and approximate cooking times. If you’re grilling a variety of veggies, you’ll want to start with those that take the longest to cook, then add others as you go along. Toss everything in a little oil and salt (plus fresh herbs, if desired) before grilling over medium-high heat. Prepare as skewered shish kebabs, in a grill basket or foil packets, or place directly on the grill. Remember to watch carefully and turn often. Grilled vegetables are done when they can be pierced easily with a fork.
Corn: 30 min.; Pull back husks and remove silk, then fold husks back into place. Soak ears in water for 15 minutes before grilling. You can also grill shucked corn, which doesn’t need to be soaked and takes about 20 minutes. Try slathering the ears with butter, garlic, lime juice, cilantro, and cumin before grilling. Or serve grilled corn rolled in crumbled queso fresco cheese, lime juice, and cayenne pepper.
Garlic: 30 min.; Leave whole head intact. Slice off the top quarter-inch so that most of the cloves are barely exposed. Set on a piece of foil. Drizzle with olive oil or stock, then cinch the foil packet, and grill over indirect heat. Individual cloves will slide easily out of the skins.
Eggplant: 25 min.; Cut into thick slices.
Onions: 25 min.; Cut into quarters.
Peppers: 20 min.; Cut large peppers into halves or quarters, and remove seeds. Smaller peppers can be grilled whole.
Potatoes: 15 min.; Slice potatoes into quarter-inch-thick pieces, or leave small ones whole. Parboil for a couple of minutes and drain before coating in oil and grilling. Potatoes also grill beautifully when coated in mayonnaise and mustard.
Green Beans: 10 min.; Snap off ends
Squash/Zucchini: 10 min.; Cut into large chunks.
Romaine Lettuce: 5 to 10 min.; Cook whole heads until slightly charred but not heated entirely through.
Tomatoes: 5 min.; Cut into chunks, or leave whole and double grilling time.
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