How to Grill Fruits and Veggies
The fruits and veggies of the season are abundant and it is fun to pick blueberries, blackberries, raspberries and more. Farmer’s markets are filled with fresh tomatoes, summer squash and zucchini and other goodies.
The weather lately seems to be either deliciously cool or swelteringly humid. It’s hard to cook on those hot, humid days! If you have a grill, cooking outside makes it easier. Most of us think of the grill for cooking meats, but it is a great tool for cooking veggies and even fruits, too! Here are some tips for grilling your favorite fruits or vegetables to add a new way of preparing the bounty of the summer season.
- Skewers (usually metal, bamboo, or even clean twigs), can be used to secure the cut-up veggies. Keep an eye on them and flip them regularly so they cook evenly and don’t burn.
- Try zucchini or other summer squash, peppers, tomatoes, onion, or any veggies you like.
- Stone fruits, like peaches, nectarines, apricots, etc., taste delicious when lightly grilled.
- No need to use any oil – and please steer clear of vegetable oils like corn or “canola” as these are highly processed and impossible for the body to properly digest. Instead, after your veggies are grilled to your liking, slather them with real butter (not margarine – again, not real food), a little sea salt and/or some herbs and enjoy! Or try avocado or coconut oil for the fruit for a lighter flavor.
- A dash of salt and fresh herbs such as basil and thyme will bring out the delicious flavor of those freshly picked vegetables. And a few fresh herbs such as mint can be added to the fruit after it’s cooked.
No matter how you choose to eat the fresh produce of the season, savor the flavor and enjoy the abundance!