This post isn’t so much a recipe as it is a gallery of late summer grilling inspiration. This is the first summer that I have had a grill that I feel comfortable using all by myself (no Fiance required). I’ve leveraged this grill and the amazing weather to make some delicious concoctions. Grilling meat is nothing new, so I won’t waste any internet capacity on pontificating on the deliciousness of charred protein. However, I’m hoping that you might feel compelled to try out some new adventures in grilling fruits and veggies.
The above asparagus was marinated in homemade Italian dressing. I squeezed out half a lemon on the asparagus halfway through grilling and added 1 tbsp. each of olive oil and garlic to a plate. I tossed the hot asparagus fresh off the grill on the garlic-olive oil plate and added a bit of salt and cracked black pepper.
Next up is cheese. If you haven’t tried halloumi, you’re just missing out. Halloumi is a cypriot cheese that actually gets a hardened crust when you grill it, instead of oozing out all over the grill as you might expect a lesser cheese to. Halloumi can be fried until golden brown or it can be grilled.
The crunchy exterior yields into a soft, salty bite that should be paired as simply as possible. Chardonnay and buttery crackers. That’s it. Fight the urge to doll it up. You can, however, doll up eggplant, green onions, and vidalia onions.
I grilled all three of those at the same time. I sliced the vidalia onions into quarters, the eggplant into thicker (about a half inch thick) slices, and left the green onions alone. While I had placed these on the grill, I went inside and whipped up this mixture:
- 8 ounces of cream cheese, room temperature
- 1/4 cup chopped chives
- Zest of one lemon
- 1/2 tsp. each salt and pepper
- 1/2 cup feta
- 1/3 cup chopped fresh parsley
Once the veggies were cooked, I stacked the eggplants with the cream cheese mixture in the middle. The combination made for a pretty presentation and it wasn’t much work at all.
At almost exactly no work comes the mighty grilled avocado. All I do is cut an avocado in half, marinade it for half an hour in lemon juice, olive oil, garlic salt, pepper, and paprika before grilling it.
Grilling avocado releases that creamy flavor and amplifies the smoothness. I’m not even sure how to describe the taste, other than that it tastes like an avocado, but more.
I serve grilled avocado as the base for other dishes (such as ceviche or my edamame, chickpea, & black bean salsa) to make a dinner-party-worthy plate, but I also love scooping the grilled green middle into salads, tacos, and…just eating it plain.
My final recommendation to add a bit of veggie flair to the grill is to make these caprese melt bundles. There’s nothing to them.
- First, chop a Roma tomato in thirds.
- Add slices of buffalo mozzarella (about 1/3 inch thick) in between each tomato slice.
- Include a thin sprig of basil between each layer (or alternate between basil and mint, if you’re really trying to “spice” it up).
- Place your reconstructed tomato in aluminum foil.
- Top with olive oil, balsamic vinegar, salt, pepper, and oregano.
- Tightly roll up your aluminum foil bundle, trying to preserve the tomato shape.
- Grill for ten to twenty minutes (depending on your grill heat).
- Let them cool for a couple of minutes, but serve hot so your cheese is melty and amazing. Drizzle with balsamic reduction right before you serve it.