These eights fruits and veg will transform when they hit the grill!
We love fresh produce in the summer, but why settle for yet another salad when you have a grill in your backyard? Thanks to their natural sugars, these eight fruits and vegetables transform in both taste and texture when you grill them, giving you a whole new way to enjoy produce – and liven up your next barbecue!
Toss fresh berries in balsamic vinegar, then coat them in sugar. Place them on the grill for 1-2 minutes and you get a sweet, tart treat that also makes a great ice cream topping.
The trick to grilling bananas is to slice them lengthwise and grill them in their skins. Add some honey if you want to caramelize the bananas for an ice cream topping, and pour some rum over the ice cream too if it’s an adult-only dinner!
Adding a cheese plate to your grilled dinner? Take it to the next level by including grilled apples. Tossed lightly in oil so they don’t stick, thick 1 cm slices of apples need just three minutes per side to be the perfect complement for sharp cheeses.
Serving lemon wedges with salmon? Change it up by putting halved lemons directly on the grill. This makes them easier to squeeze and sweetens them up without adding sugar.
This fruit undergoes a dramatic transformation when grilled. The flesh becomes dense and firm (like seared tuna) and the sweetness gives way to a savoury flavour bold enough to support condiments like sea salt and soy sauce.
Heat really brings out the sweetness of these orange gems. Toss a pound of large, whole carrots with melted butter and a dash of rosemary and/or thyme, and grill for 20 minutes. The result is a succulent carrot that melts in your mouth.
7. Romaine Lettuce
Move over Caesar salad! When you put thick romaine hearts on the grill after dressing them lightly with olive oil, salt and pepper, the flavours intensify from the light charring. Finished with grated Romano, Parmesan or Asiago cheese, grilled romaine hearts are the unexpected dish your guests will rave about.
Like grilled prawns? Try skewering a slice of kiwi on top, or adding thick chunks of the fruit to a seafood kabob. The tartness is refreshing and adds flavour without overwhelming the seafood.