How To Grill Vegetables

ASPARAGUS – Trim off the woody ends and grill whole.
CORN - No need to cut anything, just shuck them!
PORTOBELLO MUSHROOM CAPS – Grill them whole. It’s completely optional to use a small spoon to scrape out the gills. The gills are edible, but sometimes we’ll scrape them out a bit because they can hold excess moisture and cause the caps to steam rather than sear.
BELL PEPPERS – Cut into thirds or quarters, and remove the seeds, membranes and stems.
ONIONS – Peel them, but leave the stem attached, then cut the onion into quarters, through the stem. The stem will hold the pieces together as they cook, and then you should remove the stem before serving. We’ve found that this method works better than grilling slices of onion, as we lose a lot through the grill grates that way.
ZUCCHINI & SUMMER SQUASH – Slice lengthwise into quarters to make long spears.
GREEN BEANS – Trim off the stem ends and grill whole.
SHISHITO PEPPERS - No need to cut anything.

CORN – Rub each shucked corn corn with 1 tablespoon butter and sprinkle with salt and pepper. Wrap each ear in foil and grill over medium heat for 12 to 16 minutes, turning every few minutes. Listen for sizzling and watch for light grill marks on the foil to know it’s done.
GREEN BEANS – Place the green beans on a piece of foil and toss with oil, salt, and pepper. Close the packet and grill over medium-high heat for 12 to 15 minutes, rotating the packet every few minutes.
SHISHITO PEPPERS – Place the peppers on a piece of foil and toss with oil, salt, and pepper. Close the packet and grill over medium-high heat for 10 to 12 minutes, rotating the packet every few minutes.

GREEN BEANS – Toss beans with oil, salt, and pepper, then place in a preheated grill basket over medium-high heat. Grill for 10 to 12 minutes, stirring occasionally, until tender and lightly charred.
SHISHITO PEPPERS – Toss the peppers with oil and salt, then add them to a preheated grill basket over medium-high heat. Grill for 8 to 10 minutes, shaking the basket occasionally, until blistered and slightly charred.

ASPARAGUS – Toss with oil, salt, and pepper. Grill crosswise over the grill grates over medium-high heat, turning occasionally, until tender-crisp. Cooking time will be very dependent on how thick the asparagus spears are. Skinny spears may only need a couple of minutes, while thicker spears may take 6 to 8 minutes.
PORTOBELLO MUSHROOM CAPS – Brush with oil and sprinkle with salt and pepper. Grill over medium-high heat for 8 to 10 minutes, flipping occasionally, until tender and juicy.
BELL PEPPERS – Toss with oil, salt, and pepper. Grill over medium-high heat for 10 to 12 minutes, turning occasionally, until tender and charred.
ONIONS – Brush with oil and sprinkle with salt and pepper. Grill over medium-high heat for 10 to 12 minutes, turning occasionally, until tender and caramelized.
ZUCCHINI & SUMMER SQUASH – Toss with oil, salt, and pepper. Grill crosswise over the grill grates over medium-high heat for 6 to 8 minutes (although exact timing depends on the size of the squashes), flipping halfway through, until tender with grill marks.