Grill gives fresh summertime vegetables an extra taste of yumminess. Coat vegetables with olive oil so they don't stick to the grill. Use a grill basket for smaller pieces.
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| Raw zucchini |
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| Grilled zucchini |
Vegetable
|
Cooking time
|
Heat level
|
Asparagus (whole)
|
6 to 8 minutes
|
Direct medium heat
|
Bell pepper (halved)
|
6 to 8 minutes
|
Direct medium heat
|
Carrot (halved)
|
12 to 20 minutes
|
Direct medium heat
|
Corn (whole, shucked)
|
10 to 12 minutes
|
Direct medium heat
|
Onion (1 inch slices)
|
10 to 12 minutes
|
Direct medium heat
|
Mushrooms (whole)
|
10 to 12 minutes
|
Direct medium heat
|
New potatoes (halved, precooked)
|
10 to 12 minutes
|
Direct medium heat
|
Russet potatoes (whole in tinfoil)
|
40 to 60 minutes
|
Indirect medium heat
|
Squash, acorn (halved)
|
40 to 60 minutes
|
Indirect medium heat
|
Squash, butternut (halved)
|
50 to 55 minutes
|
Indirect medium heat
|
Sweet potato (whole in tinfoil)
|
50 to 60 minutes
|
Indirect medium heat
|
Tomato (halved)
|
5 minutes
|
Direct medium heat
|
Zucchini (halved or sliced)
|
6 to 10 minutes
|
Direct medium heat
|
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