All vegetables should be brushed with a light coat of oil before grilling.

Asparagus -- Trim off tough stems.

Bell pepper slices -- Core, seed, cut into strips.

Corn -- Peel back husk, remove silk, tie husk back together, soak in water 30 min; or remove husk and silk entirely, brush with oil or butter, and grill directly.

Mushrooms -- Wipe clean and remove stem.

Onion slices -- Secure with toothpick.

Scallions -- Cut off root ends.

Zucchini and summer squash -- Slice lengthwise. Moderate Cooking Times

Baby carrots -- Wash but don't peel.

Beets -- Scrub and cut into small wedges.

Eggplant -- Cut half-inch slices; for Japanese eggplant, slice lengthwise.

Fennel -- Remove feathery tops, peel fibrous strings, cut in wedges.

Leeks -- 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.

New potatoes -- Halve or quarter.

Whole bell peppers -- Grill until skin is charred, transfer to a bowl and cover until cool enough to handle, slip off skin. Longest Cooking Times

Artichokes -- Parboil before grilling.

Garlic heads -- Cut off top of head.

Whole eggplant -- Prick with fork.

Source: Fine Cooking August-September 1995