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Thrill of the grill

Grilling fruits and veggies­—not just for dinner time

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Grilling vegetables isn’t new—the Aztecs were grilling corn as far back as the 1500s—and I’m willing to bet that any of you who have a barbecue, a charcoal grill, or a fire pit have grilled vegetables at one time or another. So instead of focusing on what you’re grilling, I’m going to talk about when you’re grilling it. I’m guessing that many of you grill vegetables to enjoy with your steak at dinner time: perhaps you throw a few cobs of corn on the grill; zucchini is another popular choice for popping on the barbecue.

Personally, I love to grill plump juicy tomatoes that are ready to pop in your mouth and tantalize your taste buds; but is dinnertime the only time you’re using your grill? What about breakfast time? There’s nothing better than taking a few fat slices of a bright orange sweet potato, basting with good quality olive oil, seasoning with salt and pepper, adding to a hot grill and leaving them until soft and caramelized. Once you reach that perfect stage, you just slide the slices onto your breakfast plate, top with fresh avocado and a perfectly poached egg; and if you’re like me and you enjoy a bit of heat, add a little Sriracha sauce on top.

Try elevating your lunchtime salads by adding roasted grilled vegetables; even lettuce can be grilled, and two salad offerings that I love to throw onto the barbecue are radicchio and romaine. There’s something in that smoky charred flavour that turns a plain, humdrum salad to something really special.

Dessert is the perfect time to grill fruits. Yes, really! But along with dessert offerings, I particularly like stone fruits, such as peaches, plums, and nectarines, grilled as fabulous accompaniments to chicken and pork. Try putting some pineapple drizzled with a bit of olive oil on the barbecue; you will have a dessert that will leave people completely satisfied. A bit of fresh grilled pineapple topped with some French vanilla ice cream and a bit of homemade salted caramel sauce is a joy to behold. And while we’re on the subject of grilled pineapple, let’s talk about burgers: if you thought pineapple was strictly for dessert, then you’re missing out. If you’re barbecuing burgers, especially those made from white meat such as ground chicken, turkey or pork, consider adding a slice of grilled pineapple to the fixings for a gourmet treat.

There are a few tricks to grilling fruits and vegetables for the best results. The first is assessing your vegetables to determining how long they will take to reach the desired stage of doneness. This is especially important if you’re grilling more than one type of veggie: denser vegetables such as potatoes will take longer than something more delicate like asparagus. Always start with the vegetable that will take the longest to cook: begin grilling over direct high heat and then move to a cooler spot on the grill and allow them to finish there. Consider roasting your vegetables in foil packets, use skewers, or try a grilling basket—all of these give you more control.

Also, cut your vegetables so that they will cover the grill and not fall through the grates, and you also want your vegetables relatively close in size to ensure that they take approximately the same amount of time to cook. Be generous in the amount of olive oil you use on the veggies or fruit; not only does this give added flavour but the oil will also keep your produce from sticking to the grill. The nice thing about grilling vegetables is that you can do a week’s worth at once rather than having to deal with doing them daily. I find they reheat beautifully, but as a bonus, cold grilled vegetables and grilled fruit are just as delicious as when they’re hot, and are especially nice in the summer when the temperatures soar.

East Coast Living