We asked Chris Roche, produce manager of our Marshfield store to give us some tips and tricks on getting the most out of your produce this summer. Read on for his best tips on grilling summer produce!
“When grilling vegetables this summer, choose a vegetable that will be able to stand up to the heat of the grill. Zucchini, squash, potatoes, asparagus, broccoli, and cauliflower all work really well when grilling. My favorite go-to recipe is summer and zucchini squash seasoned with olive oil, salt, and pepper. You don’t have to stop there, any spice mixture will work – be creative! Cook your veggies right on the top rack of the grill on low heat for a nice charred exterior. If char marks aren’t your thing, wrapping the seasoned vegetables in aluminum foil will also get the job done. After a few minutes of cooking, test the veggies with a fork for desired texture.
When grilling fruit, again, you want to choose something that won’t fall apart under the heat of the grill. Pineapples, cantaloupes, honeydew, mango, or a crisp stone fruit like peaches are all good choices. My favorite recipe is a grilled fruit salad. I slice pineapples, honeydews, and mangos into spears and cook right on the grill until they’re slightly softened and have some great char marks. Then I cut them into chunks and toss with fresh strawberries and blueberries. You can mix up the flavor profiles by brushing with honey or tossing them in cinnamon sugar before grilling.
Whether it’s a grilled fruit parfait or a savory grilled fruit salad with greens and a raspberry vinaigrette, the possibilities are endless when it comes to grilling produce.” – Chris Roche, Marshfield Produce Manager
Try your hand at veggie-grilling with our Grilled Corn, Cucumber and Arugula Pasta Salad recipe from Tidbits Magazine!