Late Summer Grilling with Imagination


It’s hot outside and warming up inside. Why add heat to the kitchen on a holiday weekend when you can fire up the barbecue? For a healthy alternative to the usual picnic cuisine, we sliced vegetables very thin, then brushed them with grape seed oil and the fresh juice of a nectarine. The results were amazing!

An assortment of veggies to invite to your barbecue.

An assortment of fruits and veggies to invite to your barbecue.

Try grilling these vegetables:

Asian eggplant varieties


bell peppers

bok choy cut in half longways

Brussel sprouts

carrots with tops


chayote squash slices

chiles (any variety)

corn on the cob (I only advocate organic corn because of the GMO situation)**

gai lan (Chinese broccoli)

Kabocha squash slices


leeks cut in half longways and tied together

strips of nopales (cactus paddles), 1″ wide

onion rounds

portobello mushroom slices

sweet potato slices

tomato slices

yellow squash slices

zucchini slices

*Reserve extra fruit juice for basting during the grilling process.

** Wrap corn on the cob in foil and place it on the grill while the flames are still flaring. When it’s done, squeeze lemon or lime juice over the ear, and sprinkle it with a chile-salt such as Tajin, available in most produce departments.

Grilled fruit cooks to a wonderfully smoky tenderness. These fruits can be cut in half and placed on the grill with delightful results:




berries (wrap in foil)











*You can also slice the fruit into chunks and make fruit kebabs. Dip them in yogurt, whipped cream, natural nut butter, or a chocolate nut butter mixture.

Seafood kebabs are always a mealtime hit.

Seafood kebabs are always a mealtime hit.

Instead of barbecuing beef, pork or chicken products, try a little seafood. Salmon, shrimp, scallops and lobster don’t take long to grill to perfection. You can put more tender fish such as tilapia in foil packets. It will take a little longer to get done, but the results will be worth the wait.  For smaller fish such as sardines and shellfish like shrimp, you will want to use a grilling cage or rack with small openings so that your meat doesn’t fall through the grate.

All of this talk about delicious food is making me hungry. Let’s get grilling!

Grilled salmon with organic quinoa and fiddlehead fern.

Grilled salmon with organic quinoa and fiddlehead fern.


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