46
COOKING GUIDE FOR VEGETABLES
COOKING DIRECTIONS (FOIL PACKET)
Indirect/Medium Heat
Cut an 18-inch square of heavy foil. Place vegetables in center of the foil. Season to taste with salt and pepper, and
dot with margarine or butter. Add 1 tablespoon water. Bring up 2 opposite edges of foil, leaving a little space for
expansion of steam, tightly seal top, then seal each end. Place foil packet on cooking grate. Cook Indirect for the
time given in the chart, turning packet over once halfway through cooking time. Timings below are for crisp-tender
vegetables. If you prefer more tender vegetables, allow longer cooking times.
APPROXIMATE
VEGETABLES AMOUNT COOKING TIME
Beans, green and wax (whole) 30 30–35 min
Broccoli flowerets 1 cup 15–18 min
Brussels sprouts 1
1
⁄
2 cups 18–20 min
Carrots (cut into
1
⁄2–inch slices) 1
1
⁄2 cups 15–20 min
Cauliflower flowerets 2 cups 20–25 min
Corn on the cob (foil-wrapped) 4 medium ears 25–35 min
Eggplant (cut into 1–inch slices) 1 small 20–25 min
Kohlrabi (cut into julienne strips) 1
1
⁄2 cups 25–30 min
Mushrooms (whole or sliced) 1
1
⁄2 cups 8–12 min
Peppers, sweet red, green or yellow1
1
⁄
2 cups 15–20 min
(cut into 1–inch strips)
Potatoes (foil-wrapped) 4 medium 50–60 min
Yellow summer squash 1
1
⁄
2 cups 6–10 min
(cut into 1–inch cubes)
Zucchini (cut into
1
⁄
2–inch slices) 1
1
⁄
2 cups 6–10 min
GRILLED FRESH VEGETABLES
INDIRECT/MEDIUM HEAT
An abundance of fresh vegetables can be cooked on the grill,–from asparagus to zucchini,–allowing you to add
great variety to your outdoor meals. First, brush the prepared vegetables with cooking oil or a bottled vinaigrette
salad dressing. Then place them right on the cooking grate and let them share the heat with the meat. Turn them
once, and before long, they’ll be crisp-tender and ready to eat.
ASPARAGUS: Wash and scrape off scales. Snap off and discard the woody stems. Arrange spears crosswise on
the cooking grate; cook 5 to 7 minutes.
GREEN ONIONS: Arrange crosswise on cooking grate. Cook about 3 minutes.
MUSHROOMS: Thread onto skewer. Cook 7 to 9 minutes.
ONION: Cut into 3⁄4–inch slices. Thread slices crosswise onto skewer. Cook 10 to 12 minutes.
TOMATOES: Halve tomatoes crosswise. Cook 5 to 6 minutes. Do not turn.
ZUCCHINI: Halve lengthwise. Cook 7 to 9 minutes.
