Grilled Summer Vegetables
Preparation and Timings for Grilled Vegetables
Asparagus: Snap off and discard tough bases and stems. Precook 2 minutes, then tie asparagus in bundles of 3 or 4 spears with strips of cooked green onion tops. Grill bundles 3 to 5 minutes or until vegetables are of desired doneness. Small carrots: Cut off carrot tops; wash and peel. Precook 3 minutes. Grill 3 to 5 minutes. Small Carrots: Cut off carrot tops; wash and peel. Precook 3 minutes. Grill 3 to 5 minutes.Eggplant: Cut off top and blossom ends. Cut crosswise into 3/4-inch-thick slices. Do not precook. Grill 6 to 8 minutes.Fennel: Snip off feathery leaves. Cut off steams. Precook whole bulbs 8 minutes. Cut bulbs into 6 to 8 wedges and grill 8 to 10 minutes. Sweet Peppers: Remove stems. Quarter peppers and remove seeds with membranes. Cut peppers into 1-inch-wide strips. Do not precook. Grill 8 to 10 minutes.Leeks: Cut off green tops; trim bulb roots and remove 1 or 2 layers of white skin. Precook 6 to 10 minutes, then halve leeks lengthwise and grill 5 minutes or until tender.New Potatoes: Halve potatoes. Precook 10 minutes or until almost tender. Grill 10 to 12 minutes.Yellow squash (crockneck or straightneck) or zucchini: Wash; cut off ends. Cut each vegetable lengthwise into strips. Do not precook. Grill 6 to 8 minutes.