How long do you grill vegetables

Plate of Grilled VegetablesMost folks get so caught up in grilling the perfect burger or serving the juiciest steak, they totally overlook one of the most crucial parts of a winning meal – the vegetables.

This underapprecciated, underutilized group foods can bring a level of flavor and color to your backyard party that's unmatched by almost any other – often in a matter of minutes and with very little fuss.

For starters, by grilling vegetables, you'll keep their natural flavors and precious nutrients fully intact...

Their rich, vibrant colors will make the dish your serve eye-catching and irresistible...

Plus, you and your guests will enjoy an entirely new, succulent flavor sensations thanks to the caramelization caused by the hot racks and dry heat...

And you can  wow your guests even further by adding delightful touch of smokiness with the use of charcoal or a few wood chips ...

Best of all, the are dozens of veggies suitable for grilling and most can be cooked in 15 minutes or less.

Here's a list – along with grill temperatures and approximate grilling times – to get you started:

Vegetable Size/Thickness Approximate Grilling Time

Approximate Grilling Times for Vegetables

Artichoke 12 oz, whole 14-18 minutes: boil 10-12 minutes then cut in half and grill 4-6 minutes over direct medium heat
Asparagus 1/2 inch thick 4-6 minutes over direct medium heat
Beet 6 oz, whole 1-1 1/2 hours over direct medium heat
Bell pepper whole

To cook: 10-15 minutes over direct medium heat

To char: 16-24 minutes over direct high heat

Bell or Chili pepper 1/4 inch slices 6-8 minutes over direct medium heat
Cabbage 2 lbs, whole, cored 1-1 1/2 hours over indirect medium heat
Carrot 1 inch thick 7-11 minutes: boil 4-6 minutes then grill 3-5 over direct medium heat
Corn, huskless   10-15 minutes over direct medium heat
Corn, in the husk   25-30 minutes over direct medium heat
Eggplant 1 lb, whole 20-30 minutes over direct high heat, peel when cool
1/2 inch slices 8-10 minutes over direct medium heat
Fennel 1/4 inch slices 10-12 minutes over direct medium heat
Garlic whole 45-60 minutes over direct medium heat
cloves, skewered 8-16 minutes over direct high heat
Lettuce: radicchio, endive, romaine halved lengthwise 8-10 minutes over direct high heat
Mushrooms: button, shiitake, morels, etc.   8-12 minutes over direct medium heat
Mushrooms, portabello   10-15 minutes over direct medium heat

Onion

halved 35-40 minutes over indirect medium heat
1/2 inch slices 8-12 minutes over direct medium heat

Potato

whole 3/4 - 1 1/4 hours over indirect medium heat
1/2 inch slices 14-16 minutes over direct medium heat
Potato: new, fingerling halved 15-20 minutes over direct medium heat
Scallion whole 3-4 minutes over direct medium heat
Squash, acorn 1 1/2 lbs, halved 40-60 minutes over indirect medium heat

Squash, yellow

1/2 inch slices 3-5 minutes over direct medium heat
halved lengthwise 4-6 minutes over direct medium heat

 Sweet potato

whole 50-60 minutes over indirect medium heat
1/4 inch slices 8-10 minutes over direct medium heat
Tomato, garden halved 6-8 minutes over direct medium heat
1/2 inch slices 2-4 minutes over direct medium heat
Tomato, plum halved 6-8 minutes over direct medium heat
whole 8-10 minutes over direct medium heat
Tofu, extra firm 3/4 inch slices 8-12 minutes over direct high heat ( be sure to gently press tofu for 1 hour beforehand to drain excess moisture))
Zucchini 1/2 inch slices 3-5 minutes over direct medium heat
halved lengthwise 4-6 minutes over direct medium heat