Move over, meat! We’re putting fruits and veggies on the grill! Grilled produce is a game-changer. It adds new layers of fresh, subtly sweet, smoky tastes to everyday meals with endless flavor possibilities. Here are a few tips and tricks to give your favorite fruit and veggie selections a smoky, tasty twist.

Tips for Grilling Fruit

Grilling brings out the sweetness of fruit by caramelizing the natural sugars, creating more depth and melt-in-your-mouth satisfaction. Make sure the fruits you grill are relatively firm and not overripe. Cut fruit into large chunks so nothing falls through the grates, and use skewers for smaller items like berries. Here are some of the best fruits for grilling:

  • Pineapple
  • Cantaloupe
  • Watermelon
  • Honeydew
  • Mango
  • Peaches
  • Plums
  • Avocados
  • Tomatoes
  • Bananas
  • Figs

A hot grill lessens sticking, so make sure the grill is on medium-high heat for around 10 minutes before putting the fruit on. Another way to prevent sticking is to coat the fruit lightly with a neutral-tasting oil or vinegar. To add a burst of flavor, brush the fruit with honey, maple syrup or liquor before grilling or sprinkle with brown sugar, cinnamon or lemon juice.

Sweeten your summer barbeques with all sorts of flavorful combinations. Here are some fun ways to serve grilled fruit at your next cookout:

Grilled Peaches & Ice Cream:
Serve grilled peaches with Roche Bros. ice cream or fresh whipped cream. Try whipping cream from a can of coconut milk for a dairy-free version, then add your favorite toppings.

Zesty & Smoky Citrus Fruits:
Cut citrus fruits in half and cook on a well-oiled grill. Use grilled lemon and lime slices to jazz up cocktails and serve grilled grapefruit with a drizzle of honey, brown sugar and crushed walnuts.

Make Spicy Fruit Salsa:
Mix grilled mango and pineapple chunks with lime juice, onion, cilantro, honey and crushed red pepper flakes. Serve with tortilla chips or over chicken.

Grilled Caprese:
Alternate chunks of grilled watermelon, fresh mozzarella balls and basil leaves on skewers. For a glaze, combine 1 cup balsamic vinegar and 2 tablespoons of honey in a saucepan. Bring to a boil, turn the heat to low and stir constantly. Then remove from heat and drizzle over the skewers.

Smoke-Kissed Salad:
Combine grilled pineapple, shrimp and avocado for a delicious salad. Toss the salad with a dressing made of 2 tablespoons olive oil, 2 tablespoons of freshly squeezed lime juice, 1 minced garlic clove, 1 teaspoon honey, and salt and pepper to taste.

Tips for Grilling Veggies

Savory, smoky grilled veggies are a summertime treat. Choose vegetables that can stand up to the heat of the grill. The following vegetables are excellent choices for grilling:

  • Squash
  • Onions
  • Peppers
  • Potatoes
  • Asparagus
  • Broccoli
  • Cauliflower
  • Romaine
  • Eggplant
  • Cabbage

Before grilling, toss vegetables in a marinade so they don’t dry out. Vegetables vary widely in how long they take to cook on the grill; the larger the pieces, the longer the grilling time. Cook your veggies on the top rack of the grill on low heat for a nice, charred exterior. If charred marks aren’t your thing, wrap the seasoned vegetables in aluminum foil. After a few minutes of cooking, test the veggies with a fork for desired texture.

What veggies are divine on the grill? Check out our favorites below and visit Roche Bros. produce department for all your summer vegetable grilling needs!

Vegetable Skewers

A skewer with a rainbow of veggies is often the most colorful – and most sought after – item on the cookout buffet! The beauty of the skewer is it allows you to grill smaller vegetables, or smaller pieces of vegetables, in less time and without losing them. Try our variety of veggie skewers or create your own with red and yellow peppers, zucchini, summer squash, onion wedges, cherry tomatoes and more!

Corn on the Cob

Grilling corn on the cob brings out corn’s sweetness in a way only the grill can do. And you can do it in the husk! Just peel it back until close to the end, remove the silk and brush it with a mixture of butter and salt. Then rewrap it and secure with kitchen string, then it’s ready to grill. Wrapping in foil is also an easy way to grill corn. We recommend grilling it on the top shelf of the grill for 15 to 20 minutes or until tender.

Onions

Grilled onions are a savory-sweet addition to burgers or sandwiches or on the side of the dinner plate. Cut onions into thick slices, at least a half-inch each, or make 1-inch-wide wedges. But don’t cut them through the root or they’ll fall apart! Oil the grill, brush both sides of the onions with olive oil, then add salt, pepper and your desired herbs or seasonings. Grill them covered with a foil pan for 15 to 20 minutes or until tender.

Portobello Mushroom Sandwiches

Portobellos make a great vegetarian sandwich at your barbeque. Marinate portobellos in olive oil, balsamic vinegar and minced, fresh garlic, with salt and pepper to taste. Grill them for about 3 minutes per side. Nestle a portobello, grilled onion and fresh mozzarella together on a bun and dinner is served!

Bacon-Wrapped Asparagus

Grilled bacon-wrapped asparagus is a drool-worthy side dish or appetizer that makes any mealtime more exciting and delicious. Season asparagus with olive oil, salt and pepper. Wrap with bacon and grill for 4 to 6 minutes on each side or until the bacon is crisp.