Throwing corn on the cob on the outdoor grill is a no-brainer. But that’s not all you can do when it comes to including produce in your barbecue meal. Here are six fruits and veggies you will love this summer on the grill:
Romaine lettuce
How: Warm grill to medium-high heat. Slice one head of romaine lettuce lengthwise, so you have two long halves. Brush with olive oil. Place romaine halves flat side down on the grill, over the flame. Cook for about 3 minutes. Flip and cook for another 2 minutes.
Eat: Topped with fresh-squeezed lemon juice, freshly ground black pepper and a sprinkle of Parmesan cheese.
Green cabbage
How: Warm grill to medium-high heat. Slice a small or medium-sized green cabbage into 8 wedges, leaving the root at the bottom intact. Brush each wedge with olive oil. Place on grill over flame and cook for around 5 minutes, until lightly charred. Flip and cook for another 5 minutes.
Eat: Chopped into shreds and drizzled with sesame oil, apple cider vinegar and honey. Finish with a sprinkle of sesame seeds for a flavorful alternative to your standard slaw.
Avocado
How: Warm grill to medium-high heat. Slice a ripe avocado in half lengthwise. Remove the pit. Brush each half with olive oil. Place flesh-side down onto grill over indirect heat. Grill for about 6-8 minutes, until grill marks have formed.
Eat: Season with lime juice and chopped cilantro and eat with a spoon or use as a topping for burgers or fish.
Pineapple
How: Warm grill to high heat. Brush long spears of pineapple with olive oil. Place onto grill over flame and cook for around 4 minutes.
Eat: Cut into chunks and top with unsweetened vanilla yogurt.
Mango
How: Warm grill to medium heat. Peel a ripe mango and slice off cheeks. Brush with olive oil. Place onto grill over flame and cook for around 2 minutes, until charred.
Eat: Topped with lime juice and ancho chili powder. Enjoy on its own or chopped and served on top of grilled fish or chicken.
Watermelon
How: Warm grill to high heat. Cut watermelon into ½-inch triangles, with the rind remaining. Place watermelon triangles onto grill over the flame. Cook for around 2-3 minutes on each side, until lightly charred.
Eat: Chopped into cubes and mixed with crumbled feta, sliced red onions and basil. Whisk together olive oil and balsamic vinegar as a light dressing.