Grilled Fruits and Vegetables – Grilling Your Garden

Grilling fresh fruits and vegetables alongside your favourite lean meats, poultry and fish is an easy way to add some colour and excellence to your grill meals.

For good nutrition to go along with that great outdoor flavour, look no further than your own garden or green grocer. Grilling is an ideal way to cook fruits and vegetables because there is minimal loss of nutrients.

You don’t need a green thumb to grill perfect produce. Choose fruits and vegetables that are ripe and ready to eat. Under-ripe or overly mature produce will not work on the grill.

Wash just before using. For the freshest possible produce, it is best to refrigerate fruits and vegetables unwashed. But be sure to wash and pat dry before grilling.

Cut fruits and vegetables into small bite-sized pieces because smaller is better. This will help to reduce cooking time and ensure the proper level of doneness.

For the best results, bring fruits and vegetables to room temperature before grilling. Add a splash of oil. Brush fruits and vegetables, except corn lightly with oil, melted butter or your favourite marinade or oil-based dressing for added flavour and to help prevent sticking.

 

For the sweet tooth add brown sugar to melted butter, brush over fruits and season with cinnamon or ginger while grilling. To prevent sugar from burning, brush on close to the end of grilling time.

Allow the grill rack to get hot before adding your fruits and vegetables. This will help seal in the natural juices without drying it out.

To avoid burning, grill fruits and vegetables above a lightly dispersed bed of medium coals. Medium describes coals that glow through a layer of gray ash. To test for medium heat, you should be able to hold your hand over the grill or only four to five seconds.

Grill fruits and vegetables before grilling meat, because they taste best served closest to room temperature. This will allow time for the fruits and vegetables to cool so you can serve them alongside hot meats.

For perfect corn on the cob, immerse the ears of corn, still in husk, in cold water for one to two hours prior to grilling. Grill over direct heat until husks are charred (about 15-20 minutes), turning occasionally. The moisture in the corn turns to steam when heated and cooks the corn without burning. Remember to wear rubber gloves when peeling off the hot husks and silks.

For a steamed effect wrap vegetables in foil before grilling. Add a touch of butter, juices and herbs or your favourite dressing or marinade and you’ve got a great side dish. Husked and de-silked corn on the cob can be prepared this way.

There is nothing more exciting than a get together for a barbecue and grilling fruits and vegetables add a big plus to your guests taste butts.

Have fun searching for grill recipes and for the necessary accessories for your next grilling event.

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