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Grilling Fruits and Veggies

So, yeah, there’s really no purpose to posting a recipe for grilling, say, a hamburger. Not only because it’s so fool-proof but because everyone has their own conventions and rituals for doing so. So I thought I’d shine a light on the underdogs of the grilling world: fruits and vegetables.

While there aren’t any rules about this, I tend to think of the veggies as side dishes and the fruit as dessert. Keep in mind you’re free to swap out comparable produce for the ones I’ve used. For example, eggplant, onions, mushrooms, and bell peppers all are awesome on the grill, and while I’ve never tried to grill a fruit other than pineapple, I’m sure you could make it work.

Anyway, yes: these recipes are ridiculously simple. I only organized them in the traditional recipe format because I think it’s just easier to follow that way. But it’s hardly a revolutionary method, but I thought I would spell it out anyway for the noobs. So have fun with it!

Grilled Squash

1 or 2 large zucchini
2 tablespoons olive oil
Salt and pepper

Cut the zucchini lengthwise, and then into 3-to-4 inch long pieces. Combine the olive oil and a generous amount of olive oil in a small bowl. The next step is easier if you have a silicone brush, but you could use your own hands if you slap some gloves on.

Place the zucchini in one or two sheets of tinfoil, and coat generously with the olive oil. Roll or fold the sides of the foil up so it creates a loose ceiling over the zucchini. Place on a cooler area of your grill; usually the sides or an upper rack.

While there’s no hard-and-fast rule about how long to cook these guys, you’ll know when they start to look more translucent and are soft to the touch.

Grilled Pineapple

1 pineapple
Brown sugar

Peel and cut a pineapple into ½-inch thick slices (so they form those nice rings) and place on a sheet of tinfoil (noticing a pattern, here?). Sprinkle/schmear with a generous amount of brown sugar. The pineapple doesn’t need to be encased in the foil like the zucchini does; I think it just helps prevent losing the great juice that comes out.

You’ll just have to eyeball this one as well; place it on a less-hot spot on your grill and wait for it to brown a bit. You may even want to turn it over for even cooking.

Photo: Getty

8 replies on “Grilling Fruits and Veggies”

Green onions are great on the grill. Just brush the entire thing with a little olive oil and throw it on the grill. Eggplant is good as well, and I love to grill corn on the cob. You can slather it in butter and herbs, or barbeque sauce, or even lime, cilantro and sour cream, wrap it up in tin foil and throw it on. Or, you can grill it right in the husk. It’s good no matter what.

I made grilled bell peppers with onions, asparagus and grape tomatoes this evening. A grill basket makes it sooo easy. I generally toss the veg with a bit of olive oil and vinegar (I used a fig balsamic this time) and a bit of brown sugar. I added some fresh thyme this time which was nice. It all turned out lovely.

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