
- Bell peppers: Seed and quarter.
- Onions: Peel and quarter through the root.
- Yellow squash, zucchini, and eggplant: Cut lengthwise into meaty, steak-like rectangles.
- Cremini mushrooms: Remove stems and halve, if large.
- Asparagus: Trim the woody ends.
- Tomatoes: Buy small tomatoes still on the vine, if you can, and keep them intact so the stem acts as a handle for moving blistered tomatoes from the grill.
- Bell peppers and onions: Eight to 10 minutes
- Yellow squash, zucchini, eggplant, and mushrooms: Seven to eight minutes
- Asparagus, green onions, and tomatoes on the vine: Four to six minutes
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