As temperatures rise, the barbecue is a popular choice to keep heat out of the kitchen.
It’s not just protein that is elevated by time on the grill. If you haven’t tried grilling fresh, seasonal produce, you’re missing out. It’s a quick and easy way to savour summer flavours.
The general process is straightforward. Start by preheating the grill to medium high heat, brush the fruit or vegetable with a little oil, season with spices and cook to the desired level of tenderness and charring. The sweeter the fruit, the easier it is to char. If you prefer less charring, reduce heat or move fruit to indirect heat.
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Once the produce is done, remove it from heat and finish with fresh herbs, salty cheese, honey, a spicy sauce or a little citrus.
Beyond those guidelines, the scope of combinations is largely up to you and your culinary creativity.
Here are my top 10 fruits and vegetables to put on the grill this summer, followed by tasty recipes using grilled produce.
Pineapple: Grilled pineapple is a tropical delight. Slice into rings or wedges and grill until grill marks appear. You can enjoy these sweet rings as is, put them in salsa or use them to top salads, burgers, pizza or ice cream.
Bell peppers: Grilled bell peppers add vibrant colour to any dish. Cut into large strips, brush with oil and grill until slightly charred. Use in salads, wraps, fajitas or as a delicious side dish.
Zucchini: Zucchini grills like a dream in only two to three minutes per side. Slice lengthwise or into rounds, coat with oil and Italian seasoning. Enjoy as a side dish or in pasta, salad or stir fry.
Corn on the cob: Grilled corn on the cob is a summer classic. You can remove the husks and grill the corn on hot grates for a charred, slightly dry result or leave the husk on (removing silk and any loose bits) and grill for 10-15 minutes. The husk will char, but the inside will be beautifully cooked, no soaking required. Remove the charred husks and serve corn with butter and a sprinkle of salt. For a different twist, add Cotija (a Mexican cheese — feta or Parmesan can be used as substitutes) chili powder and lime juice.
Eggplant: Grilling brings out the rich and smoky flavours of eggplant. Slice, brush with oil and season with oregano or thyme. Grill until grill marks appear, about five to eight minutes per side. Enjoy as a side dish, in sandwiches or as a base for appetizers or meals.
Peaches: Grilling peaches enhances their natural sweetness. Cut the peach in half, remove the pit and brush cut side with oil. Grill for two to three minutes until tender and slightly caramelized. Serve with a dollop of yogurt, a drizzle of honey and mint, or use on top of salads or pizza.
Portobello mushrooms: Remove the stem, brush with oil and season with salt and pepper. Grill until juicy and tender, about five to seven minutes per side. Enjoy as a burger substitute or slice and use in wraps, salads or as a flavourful topping for grilled meats.
Watermelon: Grilling watermelon is a game changer. Slice into thick wedges, brush with oil and sear each side briefly on medium to high heat. Grilling intensifies the sweetness for a mouth-watering flavour. Enjoy on its own or in a refreshing summer salad.
Lettuce: Choose fresh, firm heads of romaine or iceberg lettuce for the grill. Cut romaine heads in half vertically and iceberg heads into quarters through the core and stem. Brush with oil and season with salt and pepper. Grill for one to two minutes per cut side on medium-high heat to get grill marks. Finish with lemon juice or Parmesan cheese.
Mango: Grilling mangoes caramelizes the fruit for a divine flavour. Cut into thick slices and brush with oil. Grill until you see grill marks. Enjoy as is or as a topping for salads, fish tacos or desserts.
Serve grilled fruits and vegetables as a side dish on their own or add them to other recipes like the following.
Watermelon, cucumber and feta salad
Whether or not you grill the watermelon and cucumber, this salad is a perfect side for summer barbecues. Makes: Four servings
Ingredients
Dressing
- 1 tbsp canola oil
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tbsp lime zest (optional)
- 1/2 tsp salt
- 1/8 tsp black pepper
Salad
- 4 cups watermelon, cubed into inch-long pieces (grilling optional)
- 1 cup seedless cucumber, diced into half-inch pieces (grilling optional)
- 1/4 cup fresh mint, chopped
- 1/2 cup firm feta, crumbled
Directions
- Whisk together all dressing ingredients. Taste and adjust ingredients as desired. Set aside.
- To grill watermelon, slice into inch-wide slabs, rub with oil, season with a little salt and sear on each side. Cut into small pieces to add to salad.
- To grill cucumber, cut in quarters lengthwise and into three- to four-inch lengths. Remove seeds, rub with oil, season with salt and pepper and sear on all sides. Cut into small pieces for salad.
- Prepare watermelon, cucumber and mint. Store separately until ready to assemble salad.
- Just before serving, toss watermelon, cucumber and mint together.
- Drizzle with dressing and add crumbled feta on top. Serve immediately. Salad does not keep very well
Source: www.gettystewart.com
Grilled pineapple salsa
Juicy, chunky pieces of produce pair perfectly with a hint of spicy jalapeno to enjoy with tortilla chips or your favourite grilled meats or fish.
Makes two cups.
Ingredients
- 1 pineapple, peeled and cored
- 2 jalapeno peppers
- 1 tbsp canola oil
- 1 lime
- 1 clove garlic, minced
- 2 tbsp cilantro, chopped
- 1/4 tsp salt
Directions
- Slice pineapple crosswise into half-inch (one centimetre) thick slices.
- Brush pineapple and jalapeno peppers with oil. Place on preheated and greased grill over medium-high heat.
- Grill, turning once, for about five minutes or until pineapple is golden brown and jalapenos are blistering. Remove to cutting board.
- Chop pineapple and place in bowl. Cut jalapenos in half and remove seeds. Chop finely and add to bowl.
- Using a rasp, grate half a teaspoon of lime zest. Add to bowl.
- Squeeze lime and add two tbsp of the juice to bowl.
- Stir in garlic, cilantro and salt until combined. Serve immediately or cover and refrigerate for up to three days.
Source: Half Your Plate (www.halfyourplate.ca)
