Organic Bound

Easy Tips for Grilling Fruits & Veggies

June 2014

You’re probably familiar with tossing some chicken or steak on the barbecue, but you’re shortchanging yourself (and your taste buds) if you’re not letting some fruits and vegetables take a turn on the grill, too. Yes, fruits and veggies! It’s easy and incredibly delicious with a few simple tips.

You may never have thought of these on the grill...but they’re some of our summer grill-time favorites. Give them a try. You won't be sorry!

Watermelon — Cut the 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. (Do thin ribbons, called chiffonade, to go a little fancy!)

Romaine Hearts — Slice each heart in half vertically, leaving the stem intact to hold the leaves together. Brush the leaves inside and out liberally with a bold Caesar-style dressing. Place on the grill over medium direct heat for 3-4 minutes per side. Serve with extra Caesar dressing and croutons (or crunchy nuts) on the side. Here’s a great Grilled Caesar Salad with all the trimmings.

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 any remaining water off the husks 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, take the ears off the grill, carefully remove the husks and serve with your favorite seasonings.

Kale — 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.

Peaches — Cut the peaches 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.


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