Summer’s here, which means you’ll make any excuse to fire up the grill. The following foods are just 11 more reasons to feed your obsession. Why relegate yourself to meat and the occasional vegetable all season long? Instead, embrace the unordinary and get the most of the your outdoor grill.
Unusual Foods You Can Grill This Summer
Pound cake is light and airy – prefect for summer – but could use a little edge. Place each serving slice of pound cake on the grill and let it cook until it reveals char lines, on both or just one side. Serve with grilled sliced peaches and some vegan whipped cream!
If it can hold its own on the heat, then grill that fruit! Slice fruit so that it reveals a flat cross section and then grill it sliced side down on the grill. Once charred, flip it and grill lightly on the other side. For smaller fruits, like strawberries, apricots, and others that may fall through the grid, place them on or wrap them in aluminum foil before grilling or skewer them.
I know I’ve dedicated a section for fruits, but watermelon deserves its own shout out. When grilled, it takes on almost a savoy flavor that gives it a unique depth. Pair it with Greek yogurt, honey, and a fresh herb of choice.
4. Grilled Cheese
Sure it’s called “grilled” cheese, but most of us make grilled cheese on the stove top or with a Panini maker. To properly grill grilled cheese, place your bread of choice on the grill, add a layer of cheese, and then top it off with another piece of bread. Use your spatula to press down on the sandwich. Flip and press the sandwich again.
And don’t just stop at cheese as the add-in. Replace it with a layer of something else, such as hummus, coleslaw, mashed avocado, or a bar of chocolate.
Artichokes are often baked or steamed, but they fare quite well on the grill and result in a smoky, tender finish. Enjoy with lemon zest, a drizzle of olive oil, and a dash of salt and pepper. To grill artichokes, first steam whole for about 20-30 minutes. Then, slice open lengthwise, cover both sides with olive oil, salt and pepper. Grill with closed lid on cut side for about 10 minutes. Flip and grill on leaf side another 5-10 minutes.
6. Dark Leafy Greens
Grill your salad? Yep. Grill dark leafy greens that are tougher in texture (think: collard greens, broccoli rabe, and kale). Grilling breaks down the toughness of these green and makes them easier to chew and digest. Meanwhile, they bear a lightly smoky flavor that you can compliment with all sorts of other cooling add-ins, such as fresh citrus, a dollop of yogurt, or fresh herbs.
Grilled corn on the cob isn’t so unusual, but using grilled corn in alternate ways most certainly is. Used grilled corn in cornbread, corn and bean salsa, salad, and seafood packets.
Before you blend up a salsa using raw ingredients, try grilling them first. Grill the tomatoes, the onions, the peppers, and the garlic for an increased depth of flavor and dare I say, more deliciousness?
Slice an avocado in half, remove the pit, and grill each half face-side down. Eat the avocado as is with a spoon, stuff it with other vegetables, or chop it into a salad.
Create a small flat, round tray with aluminum foil that is slightly curved up around the edges. Spray the aluminum foil with vegetable oil, crack open an egg into the aluminum foil tray, and cook for a couple of minutes, or until the egg is cooked to your liking.
Who needs a campfire to make S’mores? Layer your S’more on the grill and cook until the chocolate is melted and the marshmallow is soft and gooey.