Specifications

V
egetables
Grilling Guide
Sweet Corn
In Foil
A “Classic”
Baked Beans
Sweet Corn
In Husks
Use wood skewers to
hold vegetables together and
make them easier to flip.
Sweet Corn
“Unhusked”
Stuffed Peppers
Asparagus
Mushrooms
Smoke Roast
Potatoes
To m a t o e s
Foil Packages
TIP
V
V
E
E
G
G
E
E
T
T
A
A
B
B
L
L
E
E
G
G
R
R
I
I
L
L
L
L
I
I
N
N
G
G
G
G
U
U
I
I
D
D
E
E
An abundance of fresh vegetables can be cooked on the grill – from asparagus to zucchini – allowing
you to add great variety to your outdoor meals. First, brush the prepared vegetables with cooking oil or
a bottled vinaigrette salad dressing. Use wooden skewers to not only hold the vegetables together but
it also makes it easier to flip them and to stop them from falling through the cast iron grills. Then place
them right on the cooking grate and let them share them savour the flavour with the meat. Turn them
once, and before long, they’ll be crisp-tender and ready to eat, even the kids will love them.
Vegetables Temperature Time
Asparagus Medium 6 – 8 minutes
Beet 1 – 1 ½ hours
Bell Pepper, whole 10 – 12 minutes
Bell Pepper, halve or quartered 6 – 8 minutes
Chile 7 – 9 minutes
Corn, shucked 10 – 12 minutes
Corn, in husk 25 – 30 minutes
Eggplant, whole 12 – 15 minutes
Eggplant, ½” slices 8 – 10 minutes
Garlic, whole 45 minutes – 1 hour
Green Bean 8 – 10 minutes
Green Onion 3 –4 minutes
Leek 14 –16 minutes
Mushroom, Portobello 12 – 15 minutes
Onion, ½” slices 8 – 12 minutes
New Potato, halved 20 – 25 minutes
Potato, whole 45 minutes – 1 hour
Potato, 1 ½” slices 14 – 16 minutes
Squash, yellow, ½” slices 6 – 8 minutes
Tomato, plum, halved 6 – 8 minutes
Tomato, plum, whole 8 – 10 minutes
Tomato, garden, halved 6 – 8 minutes
Tomato, garden, ½” slices 2 – 4 minutes
Tomato, cherry, whole 2 – 4 minute
Zucchini, ½” slices 6 – 8 minutes
Zucchini, halved 6 – 10 minutes
T
T
I
I
P
P
Use wooden skewers to not only hold the vegetables together but it also
makes them easier to flip and to stop them from falling through the cast iron grills.