NDSU Extension Service - Burleigh County

Accessibility


| Share

Try Grilling some Veggies this Fall

Food cooked outdoors on a grill is a welcome sign of spring, and grilling delicious and colorful fruit or vegetables is easy with these ideas. Watch the grilled food carefully because the temperature of grills can vary.

onion & peppers on the grill from "elenahernandez.blogspot.com"Cut vegetables into large, flat pieces  of even thickness throughout each slice. You can cut them into smaller pieces after cooking.
Brush fruit and vegetables with oil to reduce sticking. Lay pieces in a single layer cookie sheet, brush with oil and season. Turn them over and repeat on the other side.
Use marinades or seasonings to add flavor. Be aware that sugar-based marinades cause the exterior of the vegetables to blacken.
Use dry and moist heat to cook vegetables. Grill until both sides have grill marks. Remove from grill and place in a bowl. Cover bowl tightly with plastic wrap to steam the vegetables for five to 10 minutes. This will finish the cooking without drying them.

Check out the "Prairie Fare" article:  Grilled Fruit Adds New Flavor to Your Menu

 

Here's a handy chart for grilling some fruits and vegetables this summer.

Vegetable/FruitHow to PrepareGrilling Time
Asparagus Snap off tough end of spears. Roll spears in oil and sprinkle with salt and pepper. 5-10  Minutes; turn every few minutes until tender
Corn

Leave the stem and husk on. Pull back the husk, remove the "silk" and soak for 15 minutes in cold water. Carefully pull the husk back over the corn.

10-20 minutes; turn several times
Peppers Cut off top and bottom. Remove core and seeds and cut in half from top to bottom. Brush with oil. 6-10 skin side down, then 3-4 minutes on the other side
Squash/Zucchini Cut into 2 to 3 slices of even thickness. Brush with oil and sprinkle with salt. 5-8 minutes per side
Apples, pears Sprinkle wedges with cinnamon and brown sugar. 5 minutes per side
Bananas (whole) Brush with oil 5 minutes per side (until golden)

 

This story was Featured in the May 2014 Food Wise newsletter (PDF)

 

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

http://www.ag.ndsu.edu/foodwise

                     zucchini slices on the grill from "www.flickr.com"               grilled veggie kabobs for a side dish from Land O'Lakes (www.landolakes.com)

Filed under: ,
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.