Summer tips for grilling fruits and vegetables
Summer is officially here and for most of us it’s grilling season. Yet it doesnt mean it has to be all about meat. There is…
Grilling fruits and vegetables are a healthy eating alternative for the summer. (Shutterstock)
Summer is officially here and for most of us it’s grilling season. Yet it doesnt mean it has to be all about meat. There is always plenty of room for fresh fruits and vegetables. And one of the best ways to fully enjoy and connect with the season is adding more seasonal fruits and vegetables to any recipes and dishes.
Something, I bet, is really easy for all of us to do in summer since we are naturally craving to hydrate more, eat lighter and healthier, and by adding more fruits and vegetables we are easily hydrating and nurturing our bodies while supporting it to manage the high temperatures and heat.
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Some ways to do that if by eating them fresh and raw, making smoothies (so in vogue nowadays), or even a sweeter alternative: by grilling them. And I have to say, theres something very special about using the grill to cook fruits and vegetables in season. Many might think that only corn and peppers are allowed. But the list gets as long as you allow it to be. Anything goes.
What to grill
Figs
Bananas
Peaches
Pineapple
Apples
Pears
Strawberries
Mangoes
Plums
Kale
Collard greens
Romaine lettuce
Watermelon
Melon
Cantaloupe
Tomatoes
Corn
Sweet peppers
Eggplant
Okra
Zucchini
Brussels sprouts
Cabbage
Onions
Asparagus
Mushroom
Fennel
Anything else like carrots, beets, potatoes, sweet potatoes, yucca, plantain, artichokes and any other ingredient without that much water that would require extra cooking, I would lightly steam them first and then finish them on the grill for extra color, flavor and texture.
If you dont want to steam them, then wrap them in aluminum foil with some olive oil and herbs and put them on top of the grill. When close to getting a softer and tender texture, place them on the grill to add those sexy grill marks and extra smoky flavor. When it comes to fruit, I like serving them with a Malbec-Balsamic reduction. Or just plain balsamic reduction (you can also purchase it at any specialty store.)
You see now that you can literally grill anything you want. Just be mindful of the cooking times, water content, size and texture.
Grilling fruits and vegetables doesnt involve much science, but to ensure you a delicious success here are some grilling tips:
Tips for grilling fruits and vegetables
Grilled Bartlett pears with butter and cinnamon, a summertime treat. (Shutterstock)
Know your heat and grill: always use indirect heat and make sure to rotate them to make sure that the outside doesnt cook faster than the inside, and flip them when necessary. Never leave your grill unattended. You can always socialize around it.
Always brush your ingredient with coconut oil, extra virgin olive oil, any sauce of your choice, or even honey, maple or yacon syrup on your fruits to burst their natural flavor and sugars. This would prevent them from sticking to the grill.
For extra flavor, fruits like peaches, plums, strawberries, and pineapples may be macerated prior to grilling them.
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Dont peel your fruits or vegetables. Let the husk on corn and skin on fruits act as their natural protector and insulator to create a natural steaming effect and would preserve the water content and caramelize the ingredient.
Making kabobs? Make sure you soak those skewers prior to put them on the grill so they dont catch on fire.
Once you got your grilled veggies or fruits you can always make either a main dish or dessert. I love making cobbler pies, or just serving the grilled fruits over homemade ice cream and caramel sauce. Itll be up to your inner-creative chef.
