Grilled vegetables & fruit from Ron's Favorite Recipes, Par Pool & Spa

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Grilled Fruits & Vegetables (printable version)

Fruits & Vegetables done on the Grill have a fabulous taste to them. They take a little more time, but it's worth it!

Here's a General Note: When the meats are about half done, put a sheet of aluminum foil on the grill. Brush the foil lightly with your favorite cooking oil or use spray cooking oil. Put your cut up vegetables or fruit directly on the foil and let them go. Turn them every few minutes. Remove them when the edges are slightly charred. Grilling vegetables this way helps prevent sticking & burning on the Grill itself. Veggies fruit taste great & there's less clean-up.

Vegetables To Use:

Most any kind of Pepper, Bell or Hot, cut in strips or chunks, best to remove the seed & stem
Onions, any kind, cut into chunks
Summer squash, cut into large strips or chunks
Zucchini, cut into large strips or chunks
Tomatoes, cut into large chunks
Portobello mushroom caps, either whole or into strips (a favorite)
Eggplant, cut into slices or strips

Be careful with the eggplant, squash & zucchini because they contain a lot of natural water & can therefore get real mushy if grilled too long.

Fruits that Grill

Pineapple, cut into large sections
Papaya, cut into large sections
Plantain Bananas, big & sometimes sort of purple (just the skin!) in color
Pears, cut into large pieces
Apples, cut into large pieces

Always use fresh and not canned fruit that is just ripe. Over-ripe fruit will become mushy and will fall apart. Instead of Olive oil, use canola, peanut or sesame oils for a different taste.

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