Memorial Day Recipes: Grilled Fruit & Veggies

Posted on May 26, 2016

Here in Michigan, grilling is synonymous with summer. Why is it that cooking just seems easier and more fun on the grill? Maybe it’s because you’re outside; maybe it’s the cold beverage in your hand. Whatever it is, grilling is a part of the best season in Michigan, and Memorial Day is the kick off! I love experimenting with all sorts of foods on the grill. It adds a unique and wonderful flavor to fruit and veggies. If you haven’t yet ventured beyond meat, I would encourage you to try one of the recipes below, and get your grill on!


Grilled Summer Squash Skewers with Chimichurri Sauce


Ingredients:


Chimichurri

  1. · 1⁄4 cup finely chopped fresh parsley leaves
  2. · 1⁄4 cup finely chopped fresh basil leaves
  3. · 3 garlic cloves, minced
  4. · 1⁄2 cup extra-virgin olive oil
  5. · 1 teaspoon sea salt
  6. · 1⁄2 teaspoon freshly ground black pepper


Skewers

  1. · 12 large garlic cloves
  2. · Olive oil, for drizzling
  3. · 1 medium zucchini, sliced 1⁄2 inch thick
  4. · 1 medium yellow squash, sliced 1⁄2 inch thick
  5. · 1 red bell pepper, cored, seeded, and cut into 1-inch pieces


Instructions:

  1. 1. For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.
  2. 2. Preheat the oven to 350 degrees F.
  3. 3. For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.
  4. 4. Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.


Grilled Fruit with Lemon and Brown Sugar


Instructions:

  1. 1. Cut the fruit in half, leaving the skin on, and removing the pit or core the fruit. I like to use mangoes or peaches.
  2. 2. Place the fruit flesh down first on a medium-hot grill. I like to use the upper shelf because I want the fruit to get warm and smoky rather than charred (make sure grill is clean).
  3. 3. Cook for about 3 minutes with the cover closed until fruit is warm with slight grill marks. 
  4. 4. Turn it over and sprinkle the fruit with brown sugar and cinnamon and close the grill for about 2 more minutes to let the sugar melt and the fruit become soft and warm.