Health
Terri Coles
Terri
Coles
July 04, 2013

The 7 Best Fruits and Vegetables for the Grill


As one of the fortunate few to be a renter in a big city and to also have a backyard, I’ve thrown my share of grilling parties. There have been some serious monstrosities committed on the racks of our Weber: there was the burger that had a bun of grilled-cheese sandwiches, the many sausages that exploded from too much heat (and were eaten anyway) and the time we grilled cupcakes.

But as awesome as unhealthy grilling is, did you know many vegetables and even fruits benefit from the application of charcoal and fire? We’re not suggesting you have to cut all the traditional BBQ fare from your menu, but perhaps check out these recipes before you stock up for this evening’s 4th of July barbecue and treat your guests by putting those delicious char marks on something unexpected.

1. Pea pods

Fresh pea pods are delicious, and stir-fried pea pods are really good too, but have you ever grilled them? Yum! This recipe has an unexpected mint sauce to make it extra special.

2. Corn on the cob

Corn on the cob is, of course, a barbecue classic. We’re definitely not dissing the butter-slathered original, but this version with chili and lime should easily convince you to mix things up a bit.

3. Peaches

Grilled peaches are great by the slice, but take advantage of the way grill flavors pair perfectly with Mexican cuisine and use them in this chipotle salsa.

4. Eggplant

There are a ton of different ways to grill eggplant. It’s a great substitute for a burger patty, for a veggie option — just cut a thick slice and marinate with your favorite flavors before hitting the BBQ.

5. Pineapple

What says summer more than pineapple? Coconuts, maybe — so it’s a good thing this recipe has both!

6. Bok Choy

Here’s a fun way to get your greens: throw some of this crunchy veggie, used often in Chinese cooking, on the grill. This recipe has a Japanese twist, with ginger in the sauce.

7. Watermelon

Yes, watermelon! And it’s not a vegetable, but it’s still vegetarian: halloumi cheese is a great accompaniment here.