The grill does wonderful things to vegetables, imparting a rich concentrated flavor. Timing varies according to the thickness of the vegetables, the amount and type of fuel and the distance between the grill rack and the fire.
*Corn. Roasted in its husk, corn on the cob has an intense, deep corn flavor. Soak the unhusked ears in water for 30 minutes. Remove silk then bring husk back up to enclose corn and roast directly on the grill rack, turning occasionally until the corn is hot throughout.
*Potatoes. Scrub potatoes, lightly oil and pierce them several times with a fork. Wrap in two layers of foil and set them directly into the coals of a charcoal or wood fire, or on the grate of a gas grill. Cook until a skewer can easily pierce the flesh.
*Summer squash. Cut rounds approximately 1/2 inch thick of yellow summer squash or zucchini and thread them onto skewers. Brush lightly with oil. Grill, turning occasionally, until tender.
*Cherry tomatoes or mushrooms. Thread cherry tomatoes or mushrooms onto skewers and cook until the skin is slightly charred and the inside is hot.
*Bell peppers. Grilling brings out the mellow sweetness of peppers. Grill a large batch and save them in the refrigerator for salads, sandwiches, pasta dishes and other recipes. To grill, rinse the peppers and place them directly on the grill rack. Let the skin blacken, then turn the peppers and continue grilling and turning until the skin is evenly charred all over. Remove from the grill. When the peppers are cool enough to handle, peel off the charred skin and remove the seeds and ribs.
*Onions. Cut 1-inch-thick round slices of onion, brush lightly with oil and lay directly on the grill.
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