I'm sure you have your favorite go-to grilling recipes but I would like you to start thinking "outside the grill". Let's shake up that charcoal, so to speak, and think about what else we can throw on that grill this summer. I'm talking fruit, pizza, and even lettuce ... yes, lettuce!!!
Grilled Fruit Skewers
Grilled Fruit skewers are the perfect complement to a grilled meal or to serve as a dessert. Again, feel free to play around with different fruits.
6 peaches, plums, or nectarines, sliced
1 pt. Strawberries, sliced
1 pineapple, cut into large cubes
8 skewers, soaked in water for 20 minutes
Olive oil, for drizzling
Pinch of salt (optional)
Honey, for drizzling (optional)
Preheat grill to medium-high.
Place fruit on skewers. Drizzle with olive oil and season with salt.
Grill, turning occasionally, until fruit is tender and slightly charred, 10 to 12 minutes.
Drizzle with honey.
Grilled Pizza on Indian Naan Bread
This is a favorite in my house. What I like about grilled pizza is everyone can make their own with their favorite toppings. If you can't find naan in the bread aisle of your grocery store, it may be located in the deli or cheese aisle. A prebaked pizza crust can also serve as a substitute for naan.
Some ideas include:
Pesto sauce, grilled chicken, roasted red peppers
Grilled or roasted vegetables and mozzarella cheese
Pizza sauce, pepperoni, and cheese
Sliced tomatoes, fresh mozzarella, and basil
Toppings of Choice
Preheat grill to medium.
Place naan on nonstick foil sheet. Spread sauce and/or sprinkle with toppings of choice; transfer to grill.
Close grill cover and grill for 5–10 minutes or until crust begins to brown. Enjoy!
Grilled Romaine Hearts
This is a really easy recipe that will give you an interesting contrast in flavors and textures. Some recipes simply call for olive oil and steak seasoning so feel free to play around with different seasonings.
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp vinegar of choice
1 tsp dried herbs, such as rosemary, thyme, oregano (or 2 tsp fresh herbs)
1/4 teaspoon salt
Pinch ground black pepper
Prep the romaine head by peeling off any old leaves. Chop off the top 1 or 2 inches of the lettuce head. You want to leave the root end intact so that the lettuce head stays together.
Mix the oil, vinegar, herbs, salt and pepper in a small bowl and whisk to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them to use for a salad.