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 | 11⁄2 cups | 18–20 min |
Carrots (cut into 1⁄2 –inch slices) | 11⁄2 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) | 11⁄2 cups | 25–30 min |
Mushrooms (whole or sliced) | 11⁄2 cups | 8–12 min |
Peppers, sweet red, green or yellow11⁄2 cups | 15–20 min |
(cut into 1–inch strips) | | |
Potatoes (foil-wrapped) | 4 medium | 50–60 min |
Yellow summer squash | 11⁄2 cups | 6–10 min |
(cut into 1–inch cubes) | | |
Zucchini (cut into 1⁄2 –inch slices) | 11⁄2 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.
