Summer is here, and it’s finally time to pull out the grill. Even though now is not the time to throw big family parties, grilling can still be enjoyed this time of year. Summer brings in a lot of local fruits and vegetables and believe it or not most of them can be grilled. Grilling fruits and vegetables provides a nice caramelization and robust flavor.
Before throwing fruits and vegetables on a grill, there are a few guidelines to follow to get the best results and flavor. First, you will want to coat your produce with a tiny bit of olive oil to prevent it from sticking to the grill. Keep the size of the fruits and vegetables large or add them to skewers to keep them from falling through the grate.
Veggies
Vegetables can be cooked over medium to high heat. Most vegetables can go straight to the grill, but harder vegetables such as potatoes, squash, and fennel will need to be pre-cooked beforehand. The most popular summer vegetables to grill include eggplant, bell peppers, tomatoes, zucchini, carrots, and corn. Eggplants, zucchini, and carrots should be cut into large slices. Tomatoes can simply be cut in half, and corn should stay on the husks before adding them to the grill.
Another great way to grill vegetables is in aluminum foil or on a grate that doesn’t allow the small veggies to fall into the fire. This is best for harder vegetables such as potatoes or smaller vegetables susceptible to falling through the grates like green beans. Take a long sheet of foil, add one layer of choice vegetables, season with salt and pepper and fold over to make a pocket. Place on the grill and cook until tender.
Fruits
Fruit is cooked best over medium heat, and the grill should be very clean. Fruits grill much faster than vegetables due to their high water content, softer texture, and high sugar content, so you will need to be more attentive. Pick fruits that are firm and just about to be ripe. Most fruits can simply be cut in half and placed on the grill. Other fruits like apples or melons need to be cored, peeled and cut into large slices.
The best fruit to grill includes apples, pineapple, pears, and melons because they are generally more firm than other fruits. Soft fruits such as mangos, papayas, and peaches can be grilled too but require a lot less time, or they will turn mushy. Bananas are another great choice to grill, simply cut it half, lengthwise with the peel still on and place flesh down over an oiled grate for about two minutes.
Keep these tips in mind when you prepare your grill this season. Don’t just go for the meats, add some vegetables and fruits to your grill, and gain some new skills and flavors. Everything is better grilled, including produce.
RECIPE
GRILLED CORN & CHERRY TOMATO SALAD
Serves 4
Ingredients
- *2 large ears fresh corn, husks, and silk removed
- 1 T. unsalted butter, melted
- 1 medium red onion, halved and cut into thick slices
- 1 lb. cherry or grape tomatoes halved
- 1 large avocado, chopped
- ¼ c. fresh parsley, roughly chopped
- 3 T. fresh lime juice
- Sea salt and black pepper, to taste
Directions:
- Brush corn with melted butter before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from the cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of the main dish. Enjoy!
***Tip: If you can not find fresh corn, substitute 1 cup frozen sweet corn prepared according to package instructions.
To Your Health,
Patti
