How To Grill Vegetables

  1. Bell Peppers
  2. Grill: Grill peppers over high until charred all over, 15 to 18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand 10 minutes.
  3. Serve: Rub off skins using paper towels. Halve peppers and discard seeds.
  4. Mushrooms
  5. Prep: Trim stems.
  6. Grill: Brush with olive oil; season with salt and pepper. For portobellos, grill, cap side down, covered, over medium until tender, 10 to 15 minutes. Flip and cook 1 to 2 minutes more. For button mushrooms, grill over medium-high until tender, 12 minutes, turning occasionally.
  7. Eggplant
  8. Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges.
  9. Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.
  10. Tomatoes
  11. Prep: Halve tomatoes crosswise.
  12. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until grill marks appear, 8 to 10 minutes.
  13. Yellow Squash and Zucchini
  14. Prep: Cut lengthwise into 1/4-inch slices.
  15. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender and grill marks appear, 6 to 8 minutes.
  16. Corn
  17. Prep: Cut corn on the cob crosswise into 2-inch pieces.
  18. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, 4 to 6 minutes, turning occasionally.
  19. Russet Potatoes, Sweet Potatoes, and New Potatoes
  20. Prep: For medium-size russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half.
  21. Precook: Steam just until tender, 10 to 25 minutes. Let cool.
  22. Grill:Brush with vegetable oil; season with salt and pepper. Grill over medium-high until heated through and grill marks appear, 2 to 3 minutes per side.

veggies

Taken from www.epicurious.com/recipes/member/views/how-to-grill-vegetables-58392155 (may not work)

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