Grilled vegetables make easy, delicious accompaniments for grilled meats. Most vegetables need no preparation for grilling other than cleaning and a light brushing with vegetable or olive oil. All vegetables should be cooked over medium coals and turned occasionally until they reach a desired tenderness. For variety, skewer similar sized pieces and cook until tender.
Slice onions ½" thick. Grill until tender, approximately 5-10 minutes, turning occasionally.
Pull back husks, leaving them attached to the base, remove silk. Fold husks back around corn and tie at each end. Soak corn in water for 1-2 hours. Remove and grill for 20-30 minutes.
Cut into small sections and grill for 5-10 minutes.
Cut peppers in half lengthwise and remove seeds. Grill for about 3-4 minutes on each side.
Cut into long strips and grill for 3-5 minutes, turning occasionally.
Select whole mushrooms which are at least 2" in diameter. Grill for 5-10 minutes.
Microwave small red potatoes until barely tender when tested with a fork. Rinse in cold water to stop cooking. Thread on skewer and grill for 10-15 minutes.
Slice tomatoes ½ to ¾" thick. Grill until heated through, approximately 5 minutes.