Take summer up a notch by grilling your favorite fruits and veggies. The grill isn’t just for searing meat–you can create scrumptious roasted vegetables and fruits fit for a summertime side or lip-smacking dessert. . From peaches to corn, here are five tips for grilling summer fruits and veggies.
Having a peach or pineapple stick to the grill can be a sad, burning mess Be sure to add a light spritz of non-stick vegetable cooking spray to avoid sticking. Olive oil spray can add wonderful flavor to hearts of romaine, asparagus, zucchini and yellow squash, without the loaded calories.
Season it right
The grill will already add a roasted and smoky flavor to your fruits and vegetables, so there is no need to add any salt or butter. If you’re looking to boost the taste, add fresh summer herbs, such as basil, thyme, rosemary and chives.
To peel or not to peel?
Most vegetables don’t need to be peeled before being placed on the grill. Not only will you keep key nutrients inside, but you also won’t dry out your veggies. Keep the husk on the corn to insulate it and allow the steam to cook the kernels.
Wrap it up
Not a fan of the char from a grill? You can still utilize the barbecue by placing your fruits and veggies in a foil bag before cooking on the grill. Try a handful of summer berries with a dash of Jenny Craig Breakfast Syrup and then sealed in foil to create a colorful compote for Jenny Craig’s Chocolate Lava Cake. For a delicious side, you can also foil wrap and grill some summer squash, tomatoes, onions, mushrooms and a handful of freshly chopped basil.
Turn summertime fruit into a light dessert straight from the grill. Ideally, fruit should be firm and barely ripe for the grill. Create a mouth-watering peach or apricot cobbler by halving stone fruits, brushing with Jenny Craig’s Breakfast Syrup and then grilling until caramelized. Or for a kid-friendly dessert, make fruit kabobs that include sliced bananas, strawberries, pineapple and watermelon.