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Use this chart as a general guide.
V
egetable
C
orn
i
n husks or foil
20 -30
.
minutes
W
.
ithout husks
M
ushrooMs
P
ortobello
r
egular
o
nions
Q
uartered
s
liCed
P
ePPers
W
hole
C
ut in half
s
quash
(
yelloW and zuCCini
s
liCed
h
alVed lengthWise
t
oMatoes
sliCed
Whole
* t
his Chart is offeed as a broad guideline for Cooking times
in indiVidual reCiPes for more sPeCifiC Cooking times
Grilling Perfect Seafood
Grilling adds a light, smoky fla-
vor 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 en-
hance the flavor.
V
egetable
e
stimated
-
soak
30-40
10-12
16-20
)
8-12
8-24
g
rilling
C
t
ooking
ime
(
)
minutes
total
5-7
minutes
3-4
/
min
side
2-4
/
min
side
/
min
side
4-8
/
min
side
,
min
let skin Color
8-12
min
4-6
/
min
side
(
)
min
total
2-4
/
min
side
(
)
min
total
C
hart
s
etting
m
/h
edium
m
/h
edium
m
/h
edium
m
/h
edium
m
/h
edium
m
/h
edium
. r
efer to times
.
igh
igh
igh
igh
igh
igh
12
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