The fruits and veggies are abundant and it is fun to pick blueberries, tomatoes, corn, etc. Farmer’s markets are filled with fresh green beans, zucchini, and other fruits and veggies just waiting to be grilled.
We have had a pretty hot summer, and I don't know about you, but our house does not have air conditioning, so we absolutely can't turn on the oven or the stove during dinner time. If you have a grill, cooking outside makes it dinner preparation so much easier. Most of us think of the grill for cooking meats, but it is a great tool for cooking veggies and fruits, too!
Here are some tips for grilling your favorite fruits or vegetables to add a new way of preparing the bounty of the summer season.
Skewers (usually metal, bamboo, or even clean twigs), can be used to secure the cut-up veggies. I also use a basket for beans, cherry tomatoes, or cut produce.
Keep an eye on them and flip them regularly so they cook evenly and don’t burn.
Try zucchini or other summer squash, peppers, tomatoes, onion, or any veggies you like.
You can grill avocados, broccoli, beets, and even romaine lettuce is absolutely delightful!
Stone fruits, like peaches, nectarines, apricots, etc., taste buttery and scrumptious when lightly grilled. Serve with a scoop of your favorite frozen treat or marscapone, for an extra special dessert.
I lightly oil my veggies with either EVOO or avocado oil.
Avoid vegetable oils like corn or canola oils, as these are highly processed and impossible for the body to properly digest.
You could also grill your produce without any oil and after your veggies are grilled to your liking, slather them with real butter (not margarine – again, not real food), a little sea salt and/or some herbs and enjoy! Or try avocado or coconut oil for the fruit for a lighter flavor.
A dash of salt and fresh herbs such as basil and thyme will bring out the delicious flavor of those freshly picked vegetables. And a few fresh herbs such as mint can be added to the fruit after it’s cooked. Grilled zucchini and mint go really well together.
Check out this recipe from Abbey Sharp (abbeyskitchen.com)
Grilled Watermelon & Avocado Salad w/Lime & Feta
3 avocados halved, pit removed and sliced into 1/2" thick slices
1/2 large seedless watermelon sliced into 1/2" thick wedges
1 red onion sliced into 1/4 " thick slices
4 tbsp mint
4 oz feta cheese or DF feta crumbled (omit for vegan)
3 tsp red hot chili pepper seeded, deveined and finely minced (optional)
Preheat the grill to medium high heat and lightly grease to prevent sticking.
Add the watermelon, avocados and onions in batches, flipping once you see deep grill marks on each side. Remove from the grill and allow to cool to room temperature.
Once cool, dice the watermelon and avocado and add to a bowl along with the onions. Season with a pinch each of salt and pepper.
Meanwhile, mix together the Dijon, honey, and lime juice. Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste. Pour the dressing over the watermelon and avocado and very gently toss.
When ready to serve, garnish the salad with feta cheese, mint and chili peppers. Enjoy at room temperature.
No matter how you choose to eat the fresh produce of the season, savor the flavor and enjoy the abundance!