Easy Tips for Grilling Fruits & Veggies

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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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