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Some people may not immediately consider the possibility of grilling fruits and vegetables, but if you’re willing to entertain the idea, there are many delicious recipes in store!
There are some grilled fruit/vegetable aficionados who swear by the use of canola oil. By simply using a slight glaze of canola oil over fruits and/or vegetables, you can prevention the produce from sticking. In order to further lower the chance of the produce sticking, you may elect to use a non-stick grate.
When it comes to choosing vegetables and fruits to grill, it is important to understand that there are different rules for different kinds of produce. As a rule of thumb, onions, mushrooms, peppers, fennel, eggplant, and tomatoes should be kept raw before being placed on the grill. However, there are a number of vegetables that can actually be prepared beforehand in order to make the overall grilling time slightly shorter. If you happen to be planning an event in advance, then preparing certain vegetables ahead of time can help to expedite the grilling process and help you get set up more quickly.
Broccoli, beets, artichokes, asparagus, potatoes, and other vegetables can be blanched or steamed until they are just a slight bit tender. After the vegetables have been sufficiently tenderized, you can brush them with canola oil and then grill them until they are slightly bronzed.
In order to ensure that the outside of the fruits and/or vegetable doesn’t become burned, it is a wise move to continue rotating the produce and moving it to cooler parts of the grill periodically. You might also elect to use the indirect heat method to ensure that your produce is at a lesser risk of being incinerated.
It is important to know that peeling the vegetables prior to grilling them generally is not advised. If you refrain from peeling the vegetables before you grill them, then you’ll usually get a bit more of the smoky and savory flavor that people desire from grilled dishes. In addition to making the dish smoky, leaving the vegetables unpeeled will also make the nutrients much more bioavailable.
As for fruits, the best kind of fruit to consider for the grill will be the kind that is just barely ripe. Fruit that is still relatively firm to the touch will generally be the best-suited for considering a grilling session. Some of the popular candidates for grilled fruit dishes are apples, pineapple, watermelon, pears, and peaches. Fruits generally do not need to be peeled before grilling.
If you intend on grilling corn, then the best course of action will be to leave the husk on as it will allow the husk to serve as a natural insulator, which will effectively contain and concentrate the smoky flavor while keeping the kernels moisturized with trapped steam.
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