Fruit and Vegetable Grilling Chart


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