You know all about chicken or steak on the barbecue — but you’re cheating your taste buds if you’re not letting fruits and veggies take a turn on your grill, too. It’s easy and incredibly delicious with a few simple tips.
Try some of our summer grill-time favorites:
Romaine Hearts — Here's one of the best salads ever for an outdoor barbecue: our Grilled Caesar Salad with all the trimmings, featuring our Organic Romaine Hearts. Even if you’re not making a Caesar, the principle is the same: Slice each romaine heart in half vertically, leaving the stem intact to hold the leaves together. Brush the leaves inside and out with a bold, creamy dressing with enough body to stick to the leaves. Place the coated hearts on the grill over medium direct heat for 3-4 minutes per side. Serve with extra dressing and crunchy toppings on the side.
Kale — Kale brings amazing flavor to so many recipes, it’s no surprise that it's great on the barbecue, too! Brush individual leaves of mature kale with olive oil and sprinkle with sea salt. Grill for 5 minutes over medium heat in a grill basket or on foil (no need to flip). Finish with an extra drizzle of olive oil and a sprinkle of salt and freshly ground black pepper to taste. (Take a step further and check out Grilled Kale + Bacon. Yum.)
Peaches — Fruit is a natural partner for salad greens. During grilling season; try our Grilled Peaches and Baby Arugula Salad for a yummy fresh side dish for your picnic fare. To grill peaches, cut the fruit in half lengthwise and remove the pit. Lightly coat each half with oil or butter. Cook over indirect heat for 8-10 minutes or until hot and tender, with the edges just beginning to caramelize.
Watermelon — Cut your melon into 1-inch-thick slices with or without the rind. Brush lightly with a neutral-tasting cooking oil and sprinkle with sea salt. Grill over indirect heat for about 3 minutes per side. Finish with a drizzle of good-quality balsamic vinegar and some fresh chopped basil.
Sweet Corn — Pull back the husks to remove the silk. Then replace the husks over the kernels and soak the whole ears in cold water for 10-20 minutes. Remove, shake off any water and place on the grill over medium heat for 15-20 minutes, turning about every 5 minutes so the husks don’t burn. When the corn kernels have softened, remove the ears from the grill, carefully peel off the husks and serve with your favorite seasonings.
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