Recipe Detail Page

Corn: Shuck the corn and clean of silks. Grill for 13 to 15 minutes, turning frequently, until corn is charred and tender. Cut into rounds before serving.

Eggplant: Cut into spears or slices no more than 1 inch (2.5 cm) wide at their thickest part. Grill for 9 to 11 minutes or until soft and dark golden, turning midway through.

Green beans, wax beans, long beans, flat beans: Leave whole and place perpendicular to the grates so they don’t fall through—or use a grilling basket. Grill for about 8 minutes, turning halfway through.

Mushrooms: Cut king oyster mushrooms lengthwise into ¼ -inch-thick (5-mm) slices and grill for 3 minutes a side. Tear maitake or hen-of-the-woods into 2-inch (5-cm) chunks and grill until slightly crisp, about 4 minutes a side. Portobello mushrooms can be sliced and grilled using the same timing as the sliced king oysters.

Potatoes: Par-cook medium-size sweet potatoes by boiling in salted water, skin-on, for 15 minutes. Cut into wedges no more than 1 inch (2.5 cm) wide at their thickest part. Grill for 5 minutes a side. Mini potatoes can be skewered (to make turning easier) and should be grilled for 18 to 20 minutes, turning from time to time, until tender.

Radishes: Trim the greens to a 1-inch (2.5-cm) length. Grill for 10 minutes, turning from time to time, until tender.

Zucchini, Summer Squash, Peppers: Slice zucchini into spears; peppers into strips. Grill until tender-crisp and lightly charred, 2 to 3 minutes a side.