‘Tis the season for grilling everything! For a fresh take on sides, try quartering zucchini and yellow squash and marinating in your favorite salad dressing or spray with oil and lightly season with an herby blend. Grill for a few minutes per side and once plated, drizzle with balsamic vinegar. Chop and skewer a variety of veggies like mushrooms, peppers, onions and tomatoes for a colorful side dish and save the leftovers for delicious toppers for green salads.
Delicate vegetables like broccoli and potatoes can be grilled in foil packets or using a grill-safe pan. Some vegetables, like corn and potatoes, take longer to cook and should be placed on the grill first and then moved to indirect heat while the rest of the meal cooks.
Don’t turn that grill off until you’ve grilled your dessert! Pineapple spears and halved peaches can be lightly brushed with butter or oil and grilled for three to five minutes a side. Firm bananas, left in peel, can be sliced in half and grilled for three minutes a side. On a piece of foil, slice a banana lengthwise to create a pocket and fill it with chocolate chips and marshmallows for a s’more-style banana boat treat. Wrap in foil and grill until gooey (about seven minutes).
From savory to sweet, grilling throughout the summer is a great way to introduce new flavors to a variety of colorful produce. Bon appétit!
Want more delicious cooking ideas? Register for classes and search our library of free recipes at SecondHarvestKitchen.org.
