Some common foods you might have never thought of grilling before suddenly become new and exciting when they meet the open fire. Let’s call it grills gone wild. Fire up these five fresh foods to add a tasty, healthy, and unexpected twist to your summer cookouts.
Grills Gone Wild: 5 Foods to Add to the Grill This Summer
Heartier varieties like Romaine, Little Gem and Napa Cabbage retain their crispness, but soften and char just enough to become luxurious when grilled. Try this recipe for Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing. You can use it as a template for cooking any type of hearty, firm lettuce. This may be your first time grilling lettuce, but I’ll bet it won’t be your last.
Halve and pit the avocado, but don’t peel it. Cut the avocado in half and remove the pit, brush with oil and lime juice and sprinkle with a little salt and pepper. Grill the on the flesh side until grill marks are formed, about 5 minutes total. It makes a luxurious accompaniment for grilled chicken or fish tacos, and is a fun addition to any salad.
Grilling brings out the natural sugars in the scallions, giving them a succulent sweetness and tempting char. And they looks so beautiful skewered like this. They are a stunning and tasty accompaniment for grilled salmon, or whichever protein you are grilling up – – chicken, steak, or seafood.
Slice watermelon into 1-inch thick wedges, brush lightly with oil and grill over a medium-high heat until grill marks are formed, 2-3 minutes per side. It’s delicious just like that or with a sprinkle of Feta cheese, or a drizzle of aged balsamic vinegar.
Fresh ripe peaches are perfect eaten just as they are, but grilling them gives them a whole new dimension, concentrating the fruit’s flavor and imparting a lovely, caramelized essence. They can be served as a savory side for grilled meat or poultry, or they can go sweet as in this recipe for Grilled Peaches with Ice Cream.