• parboil before grilling

• trim off tough stems

• wash but don't peel

• scrub and cut into small wedges

• core, seed, cut into strips or quarters
• grill skin-side down until the skin is blistery and black, 3 to 4 minutes
• turn peppers and continue grilling until tender, 2 to 3 minutes longer
• blistery skin can easily be removed and discarded before serving

• grill until skin is charred, transfer to a bowl and cover until cool enough to handle
• slip off skin

• peel back the husks, leaving them attached at the bottom
• remove and discard the "silk"
• wrap the husks back around the corn and tie at the end with a piece of corn husk or kitchen string
• soak in water 30 min; grill over medium-high heat, toward the edge of the grill, turning occasionally, until the corn is tender, 15 to 20 minutes
  OR
• remove husk and silk entirely, brush with oil or butter, and grill directly

• cut half-inch slices; for Japanese eggplant, slice lengthwise
• grill over the hot fire until soft and lightly browned, 3 to 4 minutes
• turn and continue grilling until the eggplant is tender and evenly coloured, about 4 minutes longer

• prick with fork
• small Japanese eggplants can be grilled whole; allow 10 to 12 minutes

• remove feathery tops, peel fibrous strings, cut in wedges. . . cut each piece through the core, which will hold it together while it cooks
• grill over the hot fire until browned and beginning to soften, 8 to 10 minutes turning once or twice
• if the fennel browns before it begins to soften, move it to the outer edge of the fire to continue cooking

• cut off top of head and remove most of papery skin-- leave cloves intact
• place the garlic head near the edge of the fire, over moderate heat, and grill, turning occasionally, until aromatic and the cloves are soft, 20 to 30 minutes
• the outside should lightly brown but not char
• separate the cloves to serve; they just need a pinch for the garlic to pop out

• cut off root end, remove green and tough outer leaves, split in half lengthwise, rinse thoroughly
• large leeks can be blanched for a few minutes first

• wipe clean and remove stem
• can be cooked loose on the grill or skewered to make handling easier
• cook over hot fire until tender, 3 to 5 minutes, turning occasionally

Portabello Mushrooms
They have an almost beefy texture and grill fabulously.

• choose larger mushrooms, 5 or 6 inches across
• discard stems, generously brush caps with a mixture of olive oil and lemon juice, and grill until tender, about 10 minutes, turning occasionally

• trim the onion and cut into 1/2-inch rounds
• secure with toothpick
• grill over the hot fire until lightly browned and tender, 10 to 15 minutes, turning occasionally

• scrub potato and cut in half lengthwise, then into roughly 1-inch wide sticks (New Potatoes can be halved or quartered)
• brush with oil right away, as potato flesh darkens when exposed to air
• set the potato pieces toward the edge of the fire, over moderate heat, and grill turning occasionally, until the outsides are browned and crisp, and the insides are tender when pierced with a fork, 20 to 25 minutes
• for faster cooking, potatoes can be parboiled before grilling

• cut off root ends

• slice lengthwise

• slice lengthwise