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Fruit and Vegetable Grilling Chart

Safe-temperature grill cooking times for fruit and
vegetable recipes.


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