North Dakota State University Extension

Prairie Fare: Grilled Vegetables and Fruits Have a Flavor Boost

What this source is

Authority: Academic
Territories: US
Primacy: secondary
Commercial interest: none
Retrieved: 2026-08-16
State: Read and citable

THE ONLY SOURCE IN THE CATALOGUE THAT TIMES A VEGETABLE BY ITS PREPARATION IN THE SAME BREATH. Twelve vegetables, and two of them are given twice: 'Corn on the cob: peeled, 10 to 12 minutes; in husk, 25 to 30 minutes' and 'Bell peppers: whole, 10 to 12 minutes; halved or quartered, six to eight minutes'. BBQHQ had to INFER the husk distinction from two publishers who each described one side of it; this publisher draws it itself, which is why it can corroborate a preparation rather than merely a food. Written by Julie Garden-Robinson, Ph.D., R.D., L.R.D., NDSU Extension food and nutrition specialist, and published by NDSU Agriculture Communication. It states no grill temperature and says so — 'the cooking time will depend on the heat of your grill' — and gives no soaking, silk-removal or foil instruction for corn, so the husk-on row is husk-on and nothing else.

What it may be cited for

Culinary practice

Explicitly not safety: A grilling-technique column is not a food-safety instrument, and this one states no endpoint for anything.

What we recorded from it

“Corn on the cob: peeled, 10 to 12 minutes; in husk, 25 to 30 minutes”
North Dakota State University Extension gives corn on the cob 10 to 12 minutes peeled and 25 to 30 minutes in the husk.
Preparation:
Both preparations are the publisher's own distinction, stated in one line. Nothing here is BBQHQ reading a husk state into an unqualified figure.
Heat:
No grill temperature is stated. The article says only that 'the cooking time will depend on the heat of your grill'.
Method:
No soaking, silk-removal or foil instruction appears anywhere in the article, so the husk-on figure is a cob in its husk on the grate and nothing more elaborate.
Endpoint:
No doneness test and no internal temperature are given for any vegetable.
“Bell peppers: whole, 10 to 12 minutes; halved or quartered, six to eight minutes”
North Dakota State University Extension gives bell peppers 10 to 12 minutes whole and six to eight minutes halved or quartered.
Preparation:
The distinction that was missing. BBQHQ's sweet pepper profile is named and scoped for a WHOLE pepper and its only evidence was Iowa State's row for peppers 'cored, seeded and cut into about four sections' — a mismatch recorded honestly on the observation and never acted on. This publisher gives both, separately, so each can go where it belongs.
Heat:
No grill temperature is stated for any vegetable in the list.
No weight is given. The publisher varies its answer by CUT rather than by size.
“Courgette slices: 6 to 8 minutes”
North Dakota State University Extension gives courgette slices 6 to 8 minutes on a grill.
Preparation:
Half-inch lengthways slices. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Asparagus spears: 6 to 8 minutes”
North Dakota State University Extension gives asparagus spears 6 to 8 minutes on a grill.
Preparation:
Whole trimmed spears. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Whole onion: 45 to 50 minutes”
North Dakota State University Extension gives whole onion 45 to 50 minutes on a grill.
Preparation:
Whole, unpeeled. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Spring onions: 3 to 4 minutes”
North Dakota State University Extension gives spring onions 3 to 4 minutes on a grill.
Preparation:
Whole. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Button mushrooms: 8 to 10 minutes”
North Dakota State University Extension gives button mushrooms 8 to 10 minutes on a grill.
Preparation:
Whole, skewered or in a basket. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Portobello mushroom: 12 to 15 minutes”
North Dakota State University Extension gives portobello mushroom 12 to 15 minutes on a grill.
Preparation:
Whole cap. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“New potatoes, halved: 20 to 25 minutes”
North Dakota State University Extension gives new potatoes, halved 20 to 25 minutes on a grill.
Preparation:
Halved. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Sweet potato slices: 8 to 10 minutes”
North Dakota State University Extension gives sweet potato slices 8 to 10 minutes on a grill.
Preparation:
Quarter-inch slices. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Green beans: 8 to 10 minutes”
North Dakota State University Extension gives green beans 8 to 10 minutes on a grill.
Preparation:
Whole. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.
“Halved romaine lettuce: 1 to 2 minutes”
North Dakota State University Extension gives halved romaine lettuce 1 to 2 minutes on a grill.
Preparation:
Whole head. The article's list states a preparation for each entry and BBQHQ carries only the one printed.
Heat:
No grill temperature is stated anywhere in the article; it says the time depends on the heat of the grill.
Endpoint:
No doneness test and no internal temperature is given for any vegetable. The article states that vegetables do not need to be temperature-checked.