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This quick how-to guide on grilling vegetables gives preparation and grilling time instructions to make delicous, healthy meals in 20 minutes or less.
| VEGETABLE | HOW TO PREPARE | GRILLING TIME |
| Artichokes | Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. | 15–20 minutes per side, or until base is tender. |
| Asparagus | Roll spears in olive oil and sprinkle with salt and pepper. | 5–10 minutes; turn every few minutes until tender. |
| Corn | Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. | 10–20 minutes; turn several times. |
| Eggplant | Cut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil. | 4–5 minutes per side. |
| Fennel | Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) | 5–6 minutes per side. |
| Leeks | Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) | 4–6 minutes per side. |
| Mushrooms | Use large caps, such as Portobello. Brush with olive oil and slice after grilling. | 8–10 minutes per side. |
| Onions | Cut into 1/2-inch slices. Brush with olive oil and sprinkle with salt. | 8–10 minutes per side. |
| Peppers | Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. | 6–10 minutes skin side down, then 3–4 minutes on the other side. |
| Summer Squash/Zucchini | Cut into thirds or halves. Brush with olive oil and sprinkle with salt. | 5–8 minutes per side. |
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