11
GB
VEGETABLE GRILLING CHART
VEGETABLE
ESTIMATED COOKING TIME
SETTING
CORN
In husks or foil - soak 20 -30 minutes.
Without husks.
30-40 minutes (total)
5-7 minutes
Medium/High
MUSHROOMS
Portobello
Regular
3-4 min/side
2-4 min/side
Medium/High
ONIONS
Quartered
Sliced
10-12 min/side
4-8 min/side
Medium/High
PEPPERS
Whole
Cut in half
16-20 min, let skin color
8-12 min
Medium/High
SQUASH
(yellow and zucchini)
Sliced
Halved lengthwise
4-6 min/side
8-12 min (total)
Medium/High
TOMATOES
Sliced
Whole
2-4 min/side
8-24 min (total)
Medium/High
* This chart is offered as a broad guideline for cooking times. Refer to times in individual recipes for more specific cooking times.
GRILLING PERFECT SEAFOOD
Grilling adds a light, smoky flavor to seafood and, like
sautéing, also sears food - giving it a crisp, savory outer
crust. Whole fish, firm-fleshed steaks, shrimp and scallops
do well on the grill. Mollusks such as oysters, clams and
mussels are sometimes grilled in the shell and, although
grilling causes the shell to open, it does little to actually
enhance the flavor.
Set grill to medium.
To keep fish from sticking to the grill, make sure
the cooking grate is clean and very hot before you start to grill. Rub it quickly with a paper
towel dipped in a little oil before you put the seafood on the grill.
Whole fish such as snapper, pompano, and sea bass must be handled carefully so they don’t
stick and fall apart. Firm fish steaks such as tuna, swordfish, and shark are particularly good
on the grill because they hold together well and don’t stick.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 11
3/22/17 11:32 AM
