Yum! Fruits and veggies to toss on the grill this summer
Corn, the obvious choice
Sweet summer corn is the best, right? Make it even better by grilling it in the husk or out. To grill it in the husk, peel it down and rip out all of silk. Recover with the husks, soak in water for about 30 minutes, then grill for about 20 minutes. To grill it naked, remove all the silk and the husk, brush with butter and seasonings, then grill, turning as the kernels begin to color and char. You’re aiming for a golden brown color—eat it up when it’s done!
Pineapple, the amazing surprise
For dessert, there is nothing better—OK, maybe a hint of French vanilla ice cream would be good on the side, too. Slice a pineapple into circles and grill for about five minutes on each side—you want to just be able to see the grill marks. Sprinkle with cinnamon and brown sugar for an even sweeter treat.
Romaine, the elegant touch
Slice the lettuce in half, drizzle with olive oil and vinegar and sprinkle with salt and pepper. Grill until slightly charred, then plate ‘em up with the rest of your salad fixins.
Mango, the tangy treat
Slice into wedges and then grill until you can see some char marks. Slice ‘n’ dice into a salsa, toss it in a salad or place on burgers or sandwiches.
Asparagus, the nutritious nosh
Not a fan of these babies most of the year? Give ‘em a try this way. Trim the ends and toss in a bag with olive oil, salt and pepper. Toss on the grill and cook until tender. So. Good.
Peaches, aka absolute perfection
Now that these stone fruits are coming into season, it’s the perfect time to grill them up. Slice them in half, and grill for about three minutes, skin-side down, then another two fleshy-side down.
Bottom line? This summer, anything is fair game. Zucchini, tomatoes, plums, peppers, strawberries, watermelon, Portobello mushrooms. Oh, the possibilities.
What’s your favorite cook-out food? Tell us in the comments!
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