There’s more to grilling than meat!
by Diane Quinn
Turn your stove off when the temperatures rise and learn how many foods adapt deliciously to grilling. You’ll be surprised at how many foods for grilling don’t involve chicken or beef.
Everyone knows you can throw common summer veggies such as asparagus and zucchini on the grill. Why stop there? Grilling vegetables is limited only by your imagination.
- Avocado — If no salad is complete without slices of avocado, or you want to add smoky flavor to your guacamole, cut one in half, remove the pit, season with salt, pepper and a little olive oil, and put both halves on the grill.
- Green leafy vegetables — Firm and leafy fresh veggies such as radicchio or romaine can be cleaned and trimmed, and then oiled slightly before placing whole on the grill or in a grill pan. Cook over medium heat on each side about three minutes until wilted with grill marks. Season and drizzle with olive oil.
Unique foods to grill
Grilled meals can begin at breakfast and extend throughout the day.
- Fruits — Instead of just peeling a banana in the morning or eating fruits cold for dessert, learn how to grill them. Take two halves of a banana and drizzle with honey and cinnamon sugar and watch them caramelize after two to five minutes on the grill. You can also spray unpeeled peach halves with a little oil before grilling and enjoy the sweet results.
- Pizza — Prepare pizza dough as usual. Spray one side with oil and place the pizza dough round over direct medium heat for about two to three minutes until grill marks appear and dough turns firm. Remove and place grill side up on a cookie sheet. Spread the top with pesto, fresh tomatoes, mozzarella and pepper and continue grilling until the bottom is firm and the cheese begins to melt.