Grilling isn’t just for meat or fish! Fruits and vegetables can also be grilled. Following on from our previous grilled fruits and veg post, here are some simple and delectable grilled fruits and vegetable recipes you can enjoy any day.
1. Stone Fruit Pouches
2 cups of crushed gingersnaps
4 apricots with pits removed and cut into eights
4 plums with pits removed and cut into fourths
Pinch of salt
2 juiced limes
4 teaspoons of brandy
4 tablespoons of unsalted butter
2 tablespoons and 2 teaspoons of sugar
Prep and light up the grill. Cut 8 18×18 inches of aluminium foil. Lay down a double thickness of the foil and divide the gingersnaps among the four foil squares. Divide the fruits and place it on top of the cookie and dot with butter. In a separate bowl, mix salt, sugar and lime zest. Sprinkle the mixture over the fruit and drizzle it with the lime juice and brandy then seal it. Lay the packets and cook for 10 minutes. Serve with vanilla ice cream.
2. Barbecued Pineapples
1 fresh and ripe pineapple
¼ cup brown sugar
¼ cup rum
1 tablespoon of ground cinnamon
½ teaspoon of ground cloves
½ teaspoon of ground nutmeg
½ teaspoon of ground ginger
Peel the pineapple and cut out the core. Slice the fruit into 8 pieces and place the slices into a plastic bag. In a separate bowl mix all the other ingredients and then pour over the pineapple. Marinade the fruit for at least 1 hour or overnight if possible. Prep your grill and once ready, grill the pineapple rings 7 minutes on each side or until the fruits have char marks. Let them cool down a little and enjoy.
3. Grilled Portobello Mushroom Burgers
4 large Portobello mushroom caps
3 tablespoon extra virgin olive oil
1/3 cup of balsamic vinegar
2 teaspoons of finely fresh basil
2 teaspoons of finely chopped oregano
2 large minced garlic
½ teaspoon salt
½ teaspoon of ground pepper
4 sliced burger buns
4 slices of Swiss cheese
Combine the vinegar, salt, pepper, garlic, oregano and basil. Lay the mushroom caps smooth side up in a container with a lid. Turn the mushrooms over until they are covered in the marinade. Let them rest at room temperature for 10 minutes. Turn over and lest it rest for another 10 minutes. Prep your grill. Place the mushroom on the grill 8 minutes each side and baste it with the marinade. Place the cheese slices on each cap during the last minutes of grilling. Serve in a bun with any other fillings of your choice and enjoy.
4. Grilled Vegetable Platter
1 pound of fresh trimmed asparagus
3 small carrots, cut lengthwise
1 large sweet red pepper, cut into 1 inch strips
1 medium yellow squash, cut into half inch slices
1 red onion, cut into wedges
¼ cup olive oil
4 tablespoons of balsamic vinegar
2 tablespoons of honey
1 teaspoon of dried oregano
12 teaspoons of garlic powder
1/8 teaspoon of pepper
Mix the spices in a large bag. Add the vegetables and marinade for 1 ½ hours at room temperature. Prep your grill and once ready place the vegetables on the grill. Grill for 8-12 minutes, turning occasionally and cook until crisp and tender. After cooking, place the vegetables on a serving platter and drizzle with the remaining marinade. Serve and enjoy.
5. Grilled Pineapple With Nutella
2 ripe pineapples, core removed and cut crosswise or into circles
2/3 cup of mascarpone cheese
½ teaspoon of vanilla extract
6 tablespoons of whipping cream
3 tablespoons of chopped toasted hazelnuts
2/3 cup of Nutella
Grill the pineapples 3 minutes each side. While the fruits are grilling. Whisk the vanilla and the mascarpone in a small bowl. Combine the mascarpone mix and the Nutella and microwave for 2 minutes, stopping to stir every 20 seconds. Transfer the pineapple to a serving plate and drizzle the Nutella-mascarpone mixture over it. Sprinkle with the roasted hazelnuts and then serve. Yum!
6. Buttery Grilled Mushroom Bundles
2 packages of whole cremini or white mushrooms, cut in half
4 tablespoons of melted butter
4 tablespoons of onion burger seasoning
Mix the seasoning and the butter in large bowl, then add the mushroom. Mix well to coat evenly. Place the mushroom in the centre of the foil and seal at the top. Grill for 12 minutes. Transfer to a serving dish and serve.
7. Corn With Cilantro-Lime Butter
12 medium ears of corn with the husk removed
½ cup of butter
¼ cup of minced cilantro
1 ½ teaspoons of lime zest
1 tablespoon of lime juice
Grated cotija cheese
Mix butter, lime juice, cilantro and lime zest in a small bowl and then shape into a log. Wrap it in a plastic wrap and refrigerate for 30 minutes. Wrap corn with heavy duty foil and grill for 15-20 minutes, turning occasionally. Cut the lime butter into 12 slices. Remove the corn from the grill and then carefully open the foil. Spread the butter to the corn and sprinkle with cheese. Serve while hot.
8. Sweet Grilled Peaches
1 package of frozen peach slices
2 tablespoons of cinnamon
½ cup of honey
Prep your grill. Place the peaches on a large piece of aluminium foil. Drizzle with honey and sprinkle it with cinnamon. Close the foil and then grill for 5 minutes on each side. Once done carefully peel open the foil and serve. Simple and delicious.
9. Barbecued Bananas
1 tablespoon of lemon juice
1 cup brown sugar
2 cups of vanilla ice cream
1 teaspoon of ground cinnamon
Prep your grill. Cut the bananas in half lengthwise and then crosswise. Sprinkle the bananas with lemon juice. In a separate small bowl, mix the brown sugar and cinnamon and then roll the banana pieces in the mixture until they are coated. Lightly oil the grill to prevent the bananas from sticking. Arrange the bananas and cook for 3 minutes on each side. Serve in a bowl and then top it with vanilla ice cream. Sprinkle the remaining cinnamon and sugar mixture. Serve and enjoy.
10. Grilled Portobello With Mozzarella Salad
4 large Portobello mushrooms, the stem removed
¼ teaspoon of pepper
¼ teaspoon of salt
2 teaspoons of olive oil
2 garlic cloves, minced
3 thinly sliced fresh basil
3 ounces of cubed fresh mozzarella cheese
2 cups of halved cherry or grape tomatoes
In a bowl, combine everything except for the mushrooms. Cover them and chill before serving. Prep your grill. Spray some cooking spray on the mushrooms. Lightly oil the grill rack to prevent the mushrooms from sticking. Grill the mushrooms for 6-8 minutes on each side until tender. Take the mushrooms off the grill and then spoon the tomato salad on each mushroom cap and serve.
These recipes are not just for summer. They are simple, easy to prepare and delicious. Add these to your grilled meat meals to have a healthy balance. Enjoy.