Grill most vegetables about 4 minutes per side or until desired color and texture. Grill with or without marinade and seasonings, in a pan or basket or directly on the grill.
Corn
Grill with or without husks. Remove the silk before or after grilling. Wrap in foil if marinating.
Yellow Squash and Zucchini
Leave skin on and cut in spears. Grill in a pan or vegetable tray.
Red or Sweet Onion
Remove skin, cut in half. Grill wrapped in foil or in a covered pan, with water or marinade. About 30 minutes.
Portobello Mushrooms
- Remove the gills and slice off the stem.
- If marinating, cut 1/16 inch hash marks 1 inch apart on the cap.
- Weighing down the mushroom is optional but it helps expel moisture and flattens the mushrooms in almost half, making them denser and meatier.
Butternut Squash
Slice in rounds or lengthwise in 1/2 to 1 inches thick. Scoop out seeds. It’s ok to leave skin on.
Potatoes
Wrap in foil either whole, or cut in half lengthwise. Add a little liquid for steaming. About 30 minutes.
Romaine Lettuce
Cut romaine hearts in half lengthwise. Grill, cut-side down, turning occasionally, until nicely charred.
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