Grilled corn, bell peppers, onions, and eggplant are some of summer's best treats. Our handy grilling guide makes it all easy.
RED ONION
Prep: Peel; halve through root end. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 15 minutes
Done when: Slightly charred and tender
Also great for: Tuna salad, grilled cheese sandwiches
Image credit: Gourmet, Romulo Yanes
BELL PEPPER
Prep: Stem, quarter, seed. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 6 to 10 minutes
Done when: Skin is charred or blackened and blistered
Also great for: Pizza topping, sandwiches, scrambled eggs
Image Credit: Getty
ZUCCHINI
Prep: Trim; cut 1/3 inch thick lengthwise. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 5 to 6 minutes
Done when: Slightly charred and tender
Also great for: Quesadillas, pasta with pesto and goat cheese
Image Credit: Getty Images
EGGPLANT
Prep: Slice 1/2 inch thick crosswise (globe) or lengthwise (Japanese). Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 5 to 6 minutes
Done when: Slightly charred and tender
Also great for: A meatless burger, baked mozzarella and tomato sauce, a quick dip (mashed with fresh lemon juice, cumin, and chopped garlic)
Image Credit: Getty
TOMATO, PLUM
Prep: None
Cook for about: 5 minutes
Done when: Skin is blistered and charred
Also great for: Polenta with basil and balsamic vinegar, burgers
Image Credit: Getty Images
TOMATO, VINE-RIPENED
Prep: None
Cook for about: 12 minutes
Done when: Skin is charred and split
Also great for: A gratin with breadcrumbs, salsa
