For even grilling, cut fruit and vegetables into uniform sizes. To prevent small pieces from slipping through the grill racks, use skewers or a vegetable basket.
Grill vegetables and fruits until tender. Turn halfway through grilling time.
| FRUIT OR VEGETABLE |
SLICE OR
THICKNESS |
HEAT |
COOKING TIME
(MINUTES PER POUND) |
| Fruits |
| Apples |
1/2-in. slices |
Medium/Direct |
4 to 6 |
| Apricots, pitted |
halved |
Medium/Direct |
6 to 8 |
| Bananas |
halved lengthwise |
Medium/Direct |
6 to 8 |
| Peaches, pitted |
halved |
Medium/Direct |
8 to 10 |
| Pears |
halved |
Medium/Direct |
8 to 10 |
| Pineapple |
1/2-in. rings |
Medium/Direct |
7 to 10 |
| Vegetables |
| Asparagus |
1/2-in. thick |
Medium/Direct |
6 to 8 |
| Sweet peppers |
halved or quartered |
Medium/Direct |
8 to 10 |
| Corn (NO HUSK) |
whole |
Medium/Direct |
10 to 12 |
| Corn (WITH HUSK) |
whole |
Medium/Direct |
25 to 30 |
| Eggplant |
1/2-in. slices |
Medium/Direct |
8 to 10 |
| Fennel |
1/4-in. slices |
Medium/Direct |
10 to 12 |
| Mushrooms (buttons) |
whole |
Medium/Direct |
8 to 10 |
| Mushrooms (portobello) |
whole |
Medium/Direct |
12 to 15 |
| Onions |
1/2-in. slices |
Medium/Direct |
8 to 12 |
| Potatoes |
whole |
Medium/Indirect |
45 to 60 |