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1
Bell Peppers
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2
Grill: Grill peppers over high until charred all over, 15 to 18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand 10 minutes.
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3
Serve: Rub off skins using paper towels. Halve peppers and discard seeds.
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4
Mushrooms
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5
Prep: Trim stems.
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6
Grill: Brush with olive oil; season with salt and pepper. For portobellos, grill, cap side down, covered, over medium until tender, 10 to 15 minutes. Flip and cook 1 to 2 minutes more. For button mushrooms, grill over medium-high until tender, 12 minutes, turning occasionally.
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7
Eggplant
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8
Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges.
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9
Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.
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10
Tomatoes
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11
Prep: Halve tomatoes crosswise.
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12
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until grill marks appear, 8 to 10 minutes.
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13
Yellow Squash and Zucchini
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14
Prep: Cut lengthwise into 1/4-inch slices.
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15
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender and grill marks appear, 6 to 8 minutes.
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16
Corn
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17
Prep: Cut corn on the cob crosswise into 2-inch pieces.
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18
Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, 4 to 6 minutes, turning occasionally.
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19
Russet Potatoes, Sweet Potatoes, and New Potatoes
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20
Prep: For medium-size russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half.
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21
Precook: Steam just until tender, 10 to 25 minutes. Let cool.
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22
Grill:Brush with vegetable oil; season with salt and pepper. Grill over medium-high until heated through and grill marks appear, 2 to 3 minutes per side.
