Grilling Vegetables

Bell Peppers
High heat until charred all over, 15-18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand for 10 minutes then using a paper towel rub off the skins. Cut peppers in half and discard seeds.

Carrots
Cut in halve lengthwise. Cook in boiling salted water until tender, about 6 minutes, drain and pat dry. Brush carrots with olive oil, season with salt and pepper. Grill over medium heat until grill marks appear, about 8-10 minutes

Russet, Sweet, and New Potatoes
For russet and sweet potatoes cut lengthwise into 1/2 inch wedges. For new potatoes, cut in half. Steam jut until tender. Brush with olive oil, season with sat and pepper. Grill over medium-high heat until heated through and grill marks appear, approximately 2-3 minutes per side.

Tomatoes
Halve tomatoes crosswise. Brush with olive oil, season with salt and pepper. Grill over medium-high until grill marks appear, 8-10 minutes.

Scallions
Trim Ends. Brush with olive oil, season with salt and pepper. Grill over medium-high head until tender, about 4 minutes, turning once.

Yellow Squash and Zucchini
Cut lengthwise into 1/4 inch slices. Brush with olive oil, season with salt and pepper. Grill over medium-high heat until tender and grill marks appear. 6-8 minutes.

Corn
Leave whole or cut corn on the cob crosswise into 2-inch pieces. Brush with olive oil, season with salt and pepper. Grill over medium-high heat until tender, 4-6 minutes, turning occasionally.

Mushrooms
Trim stems. Brush with olive oil, season with salt and pepper. For portobellos, grill, cap side down, covered, over medium until tender, 10-15 minutes. Flip and cook 1 to 2 minutes more.

Fennel Bulbs
Trim and cut into 3/4 inch wedges. Cook in boiling salted water until tender, about 8 minutes. Drain and pat dry. Brush with olive oil, season with salt and pepper. Grill over medium until grill marks appear 8 to 10 minutes.