If you’re just using your grill to cook various meats … well, let’s just call that a missed opportunity for culinary creativity.
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Expand your boundaries and consider giving fruit a little time in the red-hot spotlight. Veggies gain a special taste after a few minutes on the grates, too. And have you ever thought about using your grill to make coleslaw or pizza?
It’s all deliciously possible, as these recipes show.
Pineapple tastes amazing on its own. Toss the fruit on the grill, though, and the flavor explodes. That’s because the heat caramelizes the natural sugars inside, adding an extra dose of sweetness. See for yourself with this recipe that also adds lime, mint and raspberries.
That caramelization trick carries over to peaches, too. Slice that summer delight in half, remove the pits and plop the fruit on the grill for a few minutes. Eating it plain is fabulous, or you can top your grilled peaches with:
The list of vegetables fit for the grill runs from A (asparagus) to Z (zucchini). Marinating is key, though, to keep the vegetable tender. Plus, a good marinade can add a flavorful zing to a dish. Here’s a simple five-ingredient marinade that’s perfect for veggies.
What’s more fun than food on a stick? Veggie kabobs add a little frivolity to a meal along with nutrition. This recipe calls for skewering five different kinds of vegetables before topping them with a grilled jalapeno sauce.
Grilled coleslaw? Seriously, it’s doable! Grilling cabbage, corn, poblano and red bell peppers brings a smokiness that defines southwestern slaw. Add the recipe’s tangy vinaigrette and you’ll move toward taste perfection.
Turn your backyard grill into a bougie pizza parlor with this recipe for grilled chicken pesto pizza. Consider this a starting point for grilling up a pizza pie, too. Try different toppings to expand the menu.