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Grilling Vegetables 101

Grilling is the best way to cook many summer vegetables. Here's a list of vegetables we like to grill, with preparation information and timing.

Grilling is the best way to cook many summer vegetables. Here's a list of vegetables we like to grill, with preparation information and timing.

Before grilling, toss all of these vegetables (except for corn on the cob) with olive oil and season with salt and pepper. Use a moderate fire (a roaring fire will torch delicate vegetables). Serve grilled vegetables hot or at room temperature.

ASPARAGUS
TO PREPARE: Snap off tough ends.
GRILL FOR: 5 to 7 minutes, turning once.

BELL PEPPERS
TO PREPARE: Stem, seed, and cut into large pieces.
GRILL FOR: 10 to 12 minutes, turning once.

CORN ON THE COB
TO PREPARE: Remove all but inner layer of husk and snip off silk.
GRILL FOR: 8 to 10 minutes, turning every 2 minutes or so.

EGGPLANT
TO PREPARE: Trim ends and cut crosswise into 3/4-inch-thick rounds.
GRILL FOR: 8 to 10 minutes, turning once.

FENNEL
TO PREPARE: Remove feathery fronds and stalks. Trim base of bulb and slice vertically into 1/2-inch-thick planks.
GRILL FOR: 8 to 10 minutes, turning once.

PORTOBELLO MUSHROOMS
TO PREPARE: Discard stems and wipe caps clean.
GRILL FOR: 8 to 12 minutes, turning once.

WHITE OR CREMINI MUSHROOMS
TO PREPARE: Wipe clean and skewer.
GRILL FOR: 8 to 12 minutes, turning every 3 minutes.

ONIONS
TO PREPARE: Peel, cut crosswise into 1/2-inch-thick rounds, and skewer. Or, leave skin on, don't skewer, and peel before serving.
GRILL FOR: 10 to 12 minutes, turning once.

ZUCCHINI OR SUMMER SQUASH
TO PREPARE: Trim ends and slice lengthwise into 1/2-inch-thick planks.
GRILL FOR: 8 to 10 minutes, turning once.

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