Grilling Vegetables

VEGETABLE	PREPARATION	HOW TO GRILL
Artichokes	Works best with baby artichokes. Clean as instructed on page 168; halve lengthwise. Pat dry; brush with oil.	Over a medium-high fire until tender when pierced with a skewer and charred in places, 4–5 minutes per side.
Asparagus	Trim and leave whole. Brush or toss with oil.	Over a hot fire, turning occasionally, just until thick part of stalk can be pierced with a skewer or knife tip, 5–10 minutes total.
Avocado	Halve lengthwise, pit, and peel. Brush with lemon or lime juice; oil is optional.	Over a moderate fire until browned in places, 2–5 minutes per side.
Broccoli	Trim and cut into florets. Toss with oil.	Use a perforated grill basket for florets. Grill over a moderate fire, turning occasionally, until crisp-tender and browned in places, 10–15 minutes total.
Cauliflower	Trim; cut into florets or cut from top to bottom into ¾–1-inch-thick “steaks.” Toss or brush with oil.	Use a perforated grill basket for florets. Grill over a moderate fire, turning occasionally, until crisp-tender and browned in places, 5–10 minutes total. Grill steaks directly on the grates until tender when pierced with a skewer and well browned (even a bit charred in places), 10–15 minutes per side.
Chayote	Remove the pit; halve, quarter, and cut into thick slices, or cube and skewer. Brush with oil.	Over a moderate fire, turning occasionally, until browned and tender when pierced with a skewer, 10–15 minutes total.
Chiles, bell peppers	Core and seed; leave whole, halve, or cut into squares and skewer. Oil is optional.	Over a moderate fire, turning occasionally, until skin is blistered and dark brown, and flesh is tender, 10–15 minutes total.
Corn	Pull down husks and remove silk; replace or remove husks. Oil is optional when husks are removed.	Over a moderate fire, turning occasionally, until some kernels char a bit and others are lightly browned, 15–20 minutes with husks on, less than half that with husks off.
Eggplant	Peel if you like; cut into ¼ –½-inch-thick slices or 1½-inch cubes and skewer. Brush with oil.	Over a moderate fire until tender when pierced with a skewer and browned, 5–7 minutes per side.
Endive, radicchio	Halve or quarter lengthwise, depending on size. Brush with oil.	Over a medium-high fire, turning occasionally, until browned and crisp in places, 2–4 minutes per side.
Fennel	Trim bulb; halve (if small), quarter, or cut into slices. Brush with oil.	Over a moderate fire until crisp-tender and browned (even charred) in places, 3–5 minutes per side.
Green beans	Trim but leave whole. Toss with oil.	Use a perforated grill basket if you have one. Grill over a hot fire until tender when pierced with a skewer and charred in places, 3–5 minutes; no need to turn.
Jícama	Trim, peel, and cut into ½-inch slices. Brush with oil.	Over a medium-high fire until browned, 7–10 minutes per side.
Mushrooms	Remove stems from portobello or shiitakes; trim small mushrooms; leave whole, slice thickly, or cut into cubes; skewer if small. Brush with oil.	Over a medium-high fire until browned, juicy, and tender when pierced with a skewer, 3–5 minutes per side.
Okra	Trim but leave whole. Toss with oil.	Over a moderate fire until tender when pierced with a skewer, 3–5 minutes per side.
Onions	Halve lengthwise without peeling or peel and cut into wedges or ½ –1-inch slices. Brush with oil.	Over a moderate fire, turning once (use a spatula to keep together), until nicely browned and tender when pierced with a skewer, 10–15 minutes per side.
Potatoes, sweet potatoes	Any kind of potato will work. No need to peel. Cut into long wedges or ¼ –½-inch-thick slices. Brush with oil.	Over a moderate fire until browned and tender when pierced with a skewer, 4–7 minutes per side.
Scallions	Trim but leave whole. Oil is optional.	Over a medium-high fire, turning occasionally, until deeply browned and tender, 5–10 minutes total.
Tomatoes	Cut into thick slices or leave cherry or grape tomatoes whole. Brush or toss with oil.	Over a moderate fire. Grill slices until soft but not mushy, 3–5 minutes per side. Grill cherry or grape tomatoes in a perforated grill basket until blistered and charred in places, 2–3 minutes per side.
Winter squash	Cut into 4 to 8 wedges, depending on size; seed. Brush cut sides with oil.	Over a medium-high fire, skin side down, until tender when pierced with a skewer, 30–50 minutes. Slice away blackened skin and cut flesh into cubes to serve.
Zucchini, summer squash	Trim; halve lengthwise. Brush with oil.	Over a moderate fire until tender when pierced with a skewer, 3–5 minutes per side.