Grilled Vegetables By Arthur Boehm, September-October Adapted from Better Homes and Gardens Indoor Grilling

Vegetables grill beautifully on a grilling machine. Some, such as asparagus, require precooking to ensure tenderness (see below). To precook, bring 1/2-inch of water to a boil in a saucepan that accommodates the vegetable comfortably, add the vegetable, lower the heat, and simmer, covered, for the time indicated. During cooking, redistribute vegetables once with a spoon or tongs to ensure even steaming.

Dry vegetables if necessary, and brush generously with olive oil before grilling, or lightly grease the grill grid, or spray it lightly with cooking spray. Always close the machine lid for thorough cooking.

Vegetable	Preparation	Precooking Time	Grilling Time
Asparagus	Trim woody stems.	3 minutes	2 to 4 minutes
Zucchini or Summer Squash	Trim and quarter lengthwise.	Unnecessary	3 minutes
Eggplant	Trim ends, and cut crosswise into 3/4-inch slices.	Unnecessary	4 to 5 minutes
Leeks	Trim green tops and root ends, and remove 1 or 2 layers of white skin. Flush with water to clean well.	10 minutes until almost tender, then halve lengthwise	2 1/2 to 3 minutes
Sweet Peppers	Halve lengthwise, and remove stems, seeds, and ribs. Cut into 1-inch strips.	Unnecessary	4 to 5 minutes
Fennel	Use bulb only.	10 minutes, then cut into 6 to 8 wedges	4 minutes
Mushrooms (Button)		Unnecessary	2 to 3 minutes
Mushrooms (Portobello)	Remove stems.	Unnecessary	3 to 4 minutes