Chart for Grilling Vegetables ~ In the Kitchen with the Fernandez's

Gas Grill

Charcoal Grill

Grill Pan on a Stove

All can be used; all are different; all have different taste for the vegetables.

Tips:

After grilling larger vegetables (mushrooms, onions, and eggplant), remove, wrap in foil, rest for while to become more tender.
Coat all vegetables with olive oil to heat around and through the vegetables.

Chart:

organic vegetable: (a) way to cut; (b) oil per 12-oz (340 g); (c) temperature; (d) cooking time

asparagus: (a) remove tough ends; (b) 2 tsp/10 ml; (c) high; (d) 1 minute per side
bell peppers: (a) uncut, peel after cooking; (b) no oil; (c) high; (d) 2-3 minutes per side
eggplant: (a) skin scored with fork, sliced 3/4-inch/9,5 cm thick; (b) 2-3 Tbs./30 to 45 ml; (c) medium-high, (d) 4-6 minutes
mushrooms, brown or white: (a) trim stems, (b) 2-3 Tbs./30-45 ml; (c) medium; (d) 5-7 minutes per side
mushrooms, portabella: (a) remove stems and gills; (b) 2-3 Tbs./30-45 ml; (c) high; (d) 5-8 minutes first side, 2-3 minutes second side
mushrooms, shiitake: (a) remove stems; (b) 2 Tbs./30 ml; (c) medium; (d) 3-4 minutes first side, 2-3 minutes second side
onions, red or yellow: (a) peeled, sliced 1/2-inch/1,25 cm thick; (b) 2 Tbs./30 ml; (c) medium; (d) 6-7 minutes per side
potatoes, red or yellow: (a) halved and boiled until tender; (b) 3 Tbs./45 ml; (c) medium; (d) 3-5 minutes first slide, 2-3 minutes second side
tomatoes, plum: (a) halved and seeded; (b) 2-3 Tbs./30-45 ml; (c) medium then low; (d) 6-8 minutes cut side down, on medium, 8-10 minutes, skin side down, on low
zucchini and summer squash: (a) trim ends, sliced 3/8-inch/9,5 mm thick on the diagonal; (b) 1-2 Tbs./15-30 ml; (c) medium-high; (d) 3-4 minutes first side, 2-4 minutes second side
broccoli: (a) trim stems, cut thinly in half lengthwise; (b) 3 Tbs./45 ml; (c) medium; (d) 7-8 minutes
green beans: (a) trim; (b) 1 Tbs./15 ml; (c) medium-high; (d) 8-9 minutes

Optional ways to serve the vegetables:

In the Kitchen with the Fernandez's