In the sizzling heat of summer, most people think of using fruits and vegetables in salads. Although a great way to incorporate produce into your meals, it’s certainly not the only way. Summertime presents a wonderful opportunity for preparing those fruits and veggies in a different way, with the grill!
Grilling produce is easy and doesn’t take long, plus it gives a subtle, smoky flavor that even the pickiest of palates can enjoy. There’s a variety of fruits and vegetables that hold up to grilling, some of which you may have never even thought about. Of course zucchini, bell peppers and mushrooms are fair game, but here’s a list of other produce that you may consider as alternatives:
Watermelon: Cut your watermelon into wedges, sprinkle with salt and place on a very hot grill for about three minutes per side.
Pineapple: Grilling pineapple brings out the fruit’s natural sweetness. Slice the pineapple into rings or wedges and grill about three minutes per side.
Peaches: This is a great low-calorie option. Slice the peach straight down the center, remove the pit and place the halves face down on the hot grill, let them cook for about five minutes.
Romaine Lettuce: Romaine lettuce hearts (the inner leaves of romaine lettuce) are hearty enough to put on the grill and you’ll be oh so glad you did. Slice them length-wise, brush with olive oil and grill until lightly browned, constantly turning to make sure neither side is burned.
Bananas: Banana splits don’t require ice cream when you’ve got a grill. Simply slit the un-peeled banana lengthwise down the middle. Then stuff the pocket with your favorite toppings like chocolate chips, marshmallows or peanut butter. Finally, wrap the banana in tin foil and place it on a hot grill for about 6 to 8 minutes until the toppings are warmed through.
L’Ecole Culinaire-St. Louis is offering a Grilling Techniques-Beginner Class on Saturday August 29 from 10am-2pm to help you get on your way to being a grill master! L’Ecole Culinaire-Kansas City also offers this grilling course on Saturday, August 29 from 12pm-4pm. For more information or to register for either class, visit www.lecole.edu.