to any main dish.
Before grilling, rinse, trim, cut up, and precook vegetables as directed below. To precook vegetables, bring a small amount of water to boiling in a saucepan; add desired vegetable and simmer, covered, for the time specified in the chart. Drain well. Generously brush vegetables with olive oil, butter, or margarine before grilling to prevent vegetables from sticking to the grill rack. Place vegetables on a piece of heavy foil or directly on grill rack. (If putting vegetables directly on grill rack, lay them perpendicular to wires of the rack so they won't fall in to the coals.) For a charcoal grill, place vegetables directly over medium coals. Grill, uncovered, for the time given blow or until crisp-tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack directly over heat. Cover and grill as above.) Monitor grilling closely so vegetables don't char.
|Vegetable||Preparation||Precooking Time||Approximate Direct-Grilling Time|
|Asparagus||Snap off and discard tough bases of stems. Precook, then tie asparagus in bundles with strips of cooked green onion tops.||3 minutes||3 to 5 minutes|
|Baby carrots, fresh||Cut off carrot tops. Wash and peel carrots.||3 to 5 minutes||3 to 5 minutes|
|Corn on the cob||Peel back corn husks, but do not remove. Remove corn silks. Rinse corn; pat dry. Fold husks back around cobs. Tie husk tops with 100-percent-cotton kitchen string.||Do not precook.||25 to 30 minutes|
|Eggplant||Cut off top and blossom ends; cut crosswire into 1-inch slices.||Do not precook.||8 minutes|
|Fennel||Snip off feathery leaves; cut off stems.||10 minutes; then cut into 6 to 8 wedges||8 minutes|
|Leeks||Cut off green tops; trim bulb roots and remove 1 or 2 layers of white skin.||10 minutes or until almost tender; halve lengthwise||5 minutes|
|New potatoes||Halve potatoes.||10 minutes or until almost tender||10 to 12 minutes|
|Potatoes||Scrub potatoes; prick with a fork. Wrap individually in a double thickness of foil.||Do not precook.||1 to 2 hours|
|Sweet Peppers||Remove stems. Halve peppers lengthwise; remove seeds and membranes. Cut into 1-inch-wide strips.||Do not precook.||8 to 10 minutes|
|Tomatoes||Remove cores; cut in half crosswise.||Do not precook.||5 minutes|
|Zucchini or yellow summer squash||Wash; cut off ends. Quarter lengthwise.||Do not precook.||5 to 6 minutes|