As a general rule, grilled vegetables are ready when the edges start to turn brown, but the following list provides some estimated times. Foods should be turned halfway through the process and monitored for doneness.
• Artichokes: Steam whole artichokes for 20 to 25 minutes, then cut in half and grill 8 to 10 minutes over direct heat.
• Asparagus: 6 to 8 minutes, direct heat. Try brushing with sesame oil for added flavor!
• Bell peppers: Whole, 10 to 12 minutes; halved or quartered, 6 to 8 minutes, direct heat.
• Cabbage: Whole, 2 to 2 1/2 hours, indirect heat.
• Chiles: Whole, 7 to 9 minutes, direct heat. To reduce the pepper's own heat, cut off the stems and pull out the seeds before eating.
• Corn: Shucked, 10 to 12 minutes; in husk, 25 to 30 minutes, direct heat.
• Eggplant: 1/2-inch slices, 8 to 10 minutes; halved, 12 to 15 minutes, direct heat.
• Garlic: Whole, 45 minutes to 1 hour, indirect heat.
• Green beans: 8 to 10 minutes, direct heat.
• Green onions: Whole, 3 to 4 minutes, direct heat.
• Leeks: 14 to 16 minutes, direct heat.
• Mushrooms: Shiitake or button, 8 to 10 minutes; portobello, 12 to 15 minutes, direct heat.
• Onions: Whole (do not peel), 45 to 50 minutes; halved, 35 to 40 minutes, indirect heat. Onion chunks, 1/2-inch slices, 8 to 12 minutes, direct heat.
• Potatoes: Slices, 1/2-inch, 14 to 16 minutes, direct heat; new potatoes, halved, 20 – 25 minutes, direct heat; whole potatoes, 45 mins – 1 hour, indirect heat.
• Summer Squash (Yellow or Zucchini): 1/2-inch slices, 6 to 8 minutes; halved, 6 to 10 minutes, direct heat.
• Sweet Potatoes: Whole, 50 to 60 minutes, indirect heat; 1/4-inch slices, 8 to 10 minutes, direct heat.
• Tomatillos: 6 to 8 minutes, direct heat.
• Tomatoes: Halved, garden or plum varieties, 6 to 8 minutes; whole plum tomatoes, 8 to 10 minutes; tomato slices, 1/2-inch, 2 to 4 minutes; cherry tomatoes, 2 to 4 minutes, direct heat.
• Winter Squash (acorn, buttercup, butternut, etc.): 1 lb., 40 to 45 minutes; 2 lbs., 50 to 55 minutes, indirect heat.
Grilled fruit makes an excellent side dish but is equally good when served as a simple dessert to end your meal. While any type of fruit can be grilled -- everything from apples to strawberries -- harder fruits such as apples, pears, and pineapples are a little easier to work with, as they hold their shape better while on the grill. Peaches, mangos, and other soft fruits can be grilled successfully, but need to be closely watched so that they don't overcook and become mushy.
When preparing most fruits for grilling, cut in half and remove seeds, pits, core and stems, but leave the peels or skins intact to help the fruit keep its shape during the cooking process (whether you decide to eat the skins after grilling is totally up to you). Citrus fruits should be cut into slices before being placed on the grill, and smaller fruits, such as strawberries, should be left whole.
Consider these fruit suggestions for your next grill-out, but again, keep in mind that these times are simply guidelines. The ripeness of the fruit you're using, the heat of the grill and other factors will impact grilling times.
• Apples: Whole, 35 to 40 minutes, indirect heat; cut into 1/2-inch slices, 4 to 6 minutes, direct heat. Grill extra to use in your next pie or cobbler!
• Apricots: Halved, pit removed, 6 to 8 minutes, direct heat.
• Bananas: Halved lengthwise, 6 to 8 minutes, direct heat.
• Cantaloupes: Cut into wedges, 6 to 8 minutes, direct heat.
• Peaches and nectarines: Halved, pit removed, 8 to 10 minutes, direct heat.
• Pears: Halved lengthwise, 8 to 10 minutes, direct heat.
• Pineapple: Peeled, cored, and cut into 1/2-inch thick rings or one-inch thick wedges, 5 to 10 minutes, direct heat.
• Strawberries: 4 to 5 minutes, direct heat.
» Firing Up for Summer - Intro to Grilling
» Grilling Beef & Pork
» Grilling Poultry, Lamb & Fish
» Grilling Vegetables & Fruit
» Grilling Spices & Seasonings
» Rubs, Marinades & Sauces
» Sizzling Grilling Recipes
