GUIDE TO GRILLING VEGETABLES

Preheat grill to medium-high.

VEGETABLE (4 SERVINGS)	PREPARATION	SEASONING	GRILLING TIME
8 ears corn	Soak 15 minutes, then remove silk from tops only or remove husks and silk	Brush with 1 tablespoon oil	20 to 30 minutes, with husks 12 to 15 minutes, turning occasionally, without husks
1.½ -pound eggplant	Cut crosswise into ½ -inch-thick slices	Brush with ¼ cup oil	11–13 minutes per side
4 heads Belgian endive	Cut lengthwise in half	Brush with 1 tablespoon oil	10–12 minutes per side
2 medium fennel bulbs (1 pound each)	Cut lengthwise into ¼-inch-thick slices	Brush with 4 teaspoons oil	6–8 minutes per side
6 medium leeks	Remove dark green tops; blanch 1 minute and cut lengthwise in half	Toss with 1 tablespoon oil	11–13 minutes per side
8 ounces large white mushrooms	Trim and thread onto skewers	Brush with 2 teaspoons oil	20 minutes per side, turning several times
4 large portobello mushrooms (about 1 pound)	Remove stems	Brush with 4 teaspoons oil	15 minutes per side
4 medium red or white onions	Cut crosswise into ½ -inch-thick slices; secure with toothpicks	Brush with 4 teaspoons oil	12–14 minutes per side
2 bunches small green onions	Trim root ends and tops	Toss with 4 teaspoons oil	2–4 minutes, turning several times
4 red, green, or yellow peppers	Cut lengthwise into quarters; discard stems and seeds.	No oil necessary	10–12 minutes per side
2 heads radicchio (12 ounces each)	Cut lengthwise into quarters	Brush with 2 tablespoons oil	5 minutes per side
4 medium yellow squash or zucchini (8 ounces each)	Cut lengthwise into ¼-inch-thick slices	Brush with 4 teaspoons oil	5 minutes per side
4 medium tomatoes (6 to 8 ounces each)	Cut crosswise in half	Brush cut sides with 2 tablespoons oil	14–17 minutes per side
1 pint cherry tomatoes	Thread onto skewers	Brush with 2 teaspoons oil	5–7 minutes per side