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Grilled Vegetables How-To

Intensely flavorful and endlessly adaptable, grilled vegetables can be your best friend in the summer months. Enjoy them hot, cold, or at room temperature, alongside meats, in a sandwich or frittata, or tossed with pasta. But not all vegetables are created equal -- some require precooking before they hit the grill. Check out this handy list before your next cookout and you'll be rewarded with tender, smoky result every time.

Bell Peppers

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.
Serve: Rub off skins using paper towels. Halve peppers and discard seeds.

Scallions

Prep: Trim ends.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, about 4 minutes, turning once.

Mushrooms

Prep: Trim stems.
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.

Eggplant

Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.

Tomatoes

Prep: Halve tomatoes crosswise.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until grill marks appear, 8 to 10 minutes.

Yellow Squash and Zucchini

Prep: Cut lengthwise into 1/4-inch slices.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender and grill marks appear, 6 to 8 minutes.

Corn

Prep: Cut corn on the cob crosswise into 2-inch pieces.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, 4 to 6 minutes, turning occasionally.

Fennel Bulbs

Prep: Trim and cut into 3/4-inch wedges.
Precook: Cook in boiling salted water until tender, about 8 minutes. Drain and pat dry.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.

Russet Potatoes, Sweet Potatoes, and New Potatoes

Prep: For medium-size russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half.
Precook: Steam just until tender, 10 to 25 minutes. Let cool.
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.

Carrots

Prep: Halve lengthwise (quarter if large).
Precook: Cook in boiling salted water until tender, about 6 minutes. Drain and pat dry.
Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.

Great Accents

You can sprinkle vegetables with salt, paprika, and thyme before grilling, or brush them with an herbed vinaigrette after they come off the grill.

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