Go Grill Go!!

	Go Grilling  Vegetables and Fruit   Grilling gives fruits and veggies a smoky-sweet flavor, and it's amazingly easy. Here's what you need to know to master the technique. Watch the video
Ingredients	Vegetable oil Vegetables or fruit to be grilled Salt and pepper
Equipment	Metal grill brush Soft cloth for oiling grill grates Nonstick grill foil (per recipe) Hot pads Long barbecue fork & tongs Slotted spatula Basting brush Cutting board Knife Kitchen fork Prep & serving platters
Step-by-Step	1. Mise en Place Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash). Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesn’t drip into flames. Cut produce into roughly equal pieces. (Blanch slow-cooking veggies, such as artichokes, to shorten grilling time.) Drizzle produce to lightly coat with basting oil. Adjust heat (MEDIUM or LOW usually best). 2. Sear Sear skin on all sides. 3. Cook Grill, turning every 1-2 min, using tongs to keep produce intact. Check doneness by piercing with paring knife — knife should enter easily with no resistance. 4. Finish Transfer to clean platter. Look for lightly browned (not charred), tender produce with grill marks. Season.

Use this chart as a general guide for preparing and grilling times.
The easiest way to tell if vegetables or fruits are cooked is to pierce them with a kitchen knife or fork. If the utensil goes in easliy, the items are done.

	Preparation	Grilling Time
Artichokes	Trim tough outer petals, halve lengthwise; blanch until tender	8 to 10 min.
Asparagus	Trim tough end	6 to 8 min.
Corn	Soak ears in water 20 to 30 min (leave in husks)	30 to 40 min.
Eggplant	Slice 3/4 inch thick	8 to 10 min.
Fennel (Anise)	Remove leaves; cut bulb into quarters	10 to 12 min.
Leeks	Halve lengthwise; rinse well	10 to 12 min.
Garlic	Wrap whole bulb in foil; place over indirect heat	30 to 40 min.
Mushrooms	Leave whole	6 to 8 min.
Onions	Peel; cut n halves or quarters; skewer	15 to 20 min.
Peppers	Cut in halves or quarters; remove seeds	10 to 12 min.
Potatoes (white, yams)	Slive 1/2 inch thick	15 to 20 min.
Squash, summer	Halve lengthwise or slice 1 inch and skewer	8 to 10 min.
Tomatoes	Skewer quarters and cherry tomatoes; halve plum tomatoes lengthwise	3 to 5 min.