1. a grated utensil for broiling meat, fish, vegetables, etc., over a fire; gridiron.
2. a dish of grilled meat, fish, etc.
3. grillroom.
4. a group of small pyramidal marks, embossed or impressed in parallel rows on certain U.S. and Peruvian stamps of the late 19th century to prevent erasure of cancellation marks.

5. to broil on a gridiron or other apparatus over or before a fire.
6. to subject to severe and persistent cross-examination or questioning.
7. to torment with heat.
8. to mark with a series of parallel bars like those of a grill.

9. to undergo broiling.

1. grille.

1. to cook (meat, fish, etc) by direct heat, as under a grill or over a hot fire, or (of meat, fish, etc) to be cooked in this way
2. to torment with or as if with extreme heat
3. to subject to insistent or prolonged questioning

4. a device with parallel bars of thin metal on which meat, fish, etc, may be cooked by a fire; gridiron
5. a device on a cooker that radiates heat downwards for grilling meat, fish, etc
6. food cooked by grilling
7. See grillroom

1. a variant spelling of grille

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