I love grilling! Grilling gives you the opportunity to spend more time outside. Grilling provides delicious flavors to foods and can bring out extra sweetness in vegetables and fruits. Here are the Best Fruit and Vegetable Grilling Tips:
- Keep the grilling time short for less carcinogens to form. The less blackened the food gets, the less carcinogens are formed.
- Vegetables: Try grilling tomatoes, zucchini, eggplant, red or green bell peppers, red onions, or more. By simply drizzling the veggies with some olive oil, the veggies will get caramelized from the grill and have a delicious taste. We made shish kabobs here. Check out these fabulous marinade ideas.
- Fruit on the grill – oh yes! Grill figs soaking in a balsamic marinade. Grill pineapple and eat it with your meal or as a dessert. (We added pineapples to our shish kabobs to get some extra sweetness). Grill peaches, pears, nectarines, or plums and get the exquisite flavors of the natural sugar from the fruit caramelizing and melting in your mouth. Talk about a delectable dessert!
- Grilled Corn on the Cob Recipe: Soak the corn for 15 minutes in cold water. If the corn came in the husk, keep the husk on but discard the silk. If it didn’t, you’ll need tinfoil. If the corn is in the husk, peel the husk back. Spray the corn with an olive oil spray. Roll the corn in salt, pepper, oregano, and minced garlic. Wrap the corn in the tin foil or move the husk back over it. Grill for about 15 minutes rotating the corn so all sides hits the grill.
The grill has so many wonderful uses and these are definitely the Best Fruit and Vegetable Grilling Tips.
What’s going on your grill this season?
Get more grilling recipes:
Grilled Romaine Lettuce with Anchovy Vinaigrette and Blue Cheese Dressing
Oregon Summer Salad with Grilled Salmon
Cilantro-Lime Marinated Grilled Pineapple Shrimp
Grilled Mexican Street Corn
Grilled Avocado Stuffed with Grilled Mango Salsa
Grilled Portobello Mushroom Burger
Grilled Portobello Mushroom Wrap
Grilled Pevre Fish Tacos
Get the best grilling tips & marinades:
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Sarah Koszyk, MA, RDN