Ingredients
veggies
Preparation
Bell Peppers
Grill: Grill peppers over high until charred all over, 15 to 18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand 10 minutes. Serve: Rub off skins using paper towels. Halve peppers and discard seeds.
Mushrooms
Prep: Trim stems. Grill: Brush with olive oil; season with salt and pepper. For portobellos, grill, cap side down, covered, over medium until tender, 10 to 15 minutes. Flip and cook 1 to 2 minutes more. For button mushrooms, grill over medium-high until tender, 12 minutes, turning occasionally.
Eggplant
Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges. Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.
Tomatoes
Prep: Halve tomatoes crosswise. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until grill marks appear, 8 to 10 minutes.
Yellow Squash and Zucchini
Prep: Cut lengthwise into 1/4-inch slices. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender and grill marks appear, 6 to 8 minutes.
Corn
Prep: Cut corn on the cob crosswise into 2-inch pieces. Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, 4 to 6 minutes, turning occasionally.
Russet Potatoes, Sweet Potatoes, and New Potatoes
Prep: For medium-size russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half. Precook: Steam just until tender, 10 to 25 minutes. Let cool. Grill:Brush with vegetable oil; season with salt and pepper. Grill over medium-high until heated through and grill marks appear, 2 to 3 minutes per side.
