May

22

2012

Fruits and Veggies on the Grill

CSA / Farmers Markets / Farms / Fruits / Local Foods / Recipes / The Produce Lady  Posted by

The Produce Lady (Brenda Sutton) grills peaches.

Memorial Day marks the unofficial start of summer. It’s time to get out of the kitchen and fire up the grill! While meat may get the most attention during grilling season, don’t forget how easy (and healthy and delicious) it is to grill fruits and veggies. You will be introduced to a new level of flavors. As the moisture evaporates from the fruits and vegetables as they are grilled, the flavor becomes more concentrated and the sugars become more condensed, which intensifies the sweetness and flavor.

You’ve probably heard of a one-pot-meal, consider the options for a one-grill-meal. Find recipes for grilled corn-on-the-cob and grilled peaches on The Produce Lady website. Don’t forget to watch the peach video as these summertime favorites begin to ripen. If you’re new to grilling produce, we’ve got some great tips to help you get started.

Grilled peaches are delicious on spring greens with shaved Parmesan cheese.

  • Wash all fruits and vegetables (including the rinds/skins) prior to preparing. Cut pieces large enough to not fall through the grill grate, or use skewers or a grilling basket for small fruit or small pieces. Leave the skin on for an extra boost of nutritional value and to help softer fruits maintain their shape.
  • Use indirect heat (the outer edges of the grate) for fruits and use medium heat for vegetables, cooking until fork tender. See the chart below for suggested cooking times.
  • Spray grill grate with a non-stick cooking spray prior to heating the grill and brush fruits and vegetables with olive oil to keep fresh produce from sticking to the grate.
  • Keep in mind that it will take longer to cook harder vegetables, like potatoes or winter squash, compared to softer vegetables, like peppers and onions.
  • Seasoning fruits and vegetables with coarse sea salt before grilling will draw out extra moisture intensifying its sweetness and flavor. Experiment with different herbs and spices on both fruits and vegetables to discover surprising new flavor combinations.
Fruits Suggested Grill Times
Apples Cook for 30 to 45 minutes, turning every 10 minutes.
Apricots Cook for 5 to 6 minutes.
Figs Cook for 5 to 10 minutes, turning once.
Melons (firm fleshed) Cook for 5 to 7 minutes until hot throughout, turning frequently.
Nectarines Cook for 8 to 10 minutes, turning once.
Peaches Cook for 8 to 10 minutes, turning once.
Pears Cook for 8 to 10 minutes or until pears are tender, turning once.
Plums Cook for 2 or 3 minutes per side. Cook with cut side down first and then turn to skin side.
Vegetables Suggested Grill Times
Asparagus Cook for 6 to 8 minutes until crisp tender, turning once.
Bell Peppers Cook for 6 to 10 minutes, turning once.
Carrots Cook for 15 to 20 minutes, until softened but still slightly firm. Turn occasionally.
Chili Peppers Cook for 4 to 6 minutes, turning once.
Sweet Corn (in husks) Cook for 20 to 30 minutes turning frequently.
Sweet Corn (no husks) Cook for 10 to 12 minutes, basting frequently.
Eggplants Cook for 15 to 20 minutes, turning every 5 minutes.
Fennel Cook for 10 to 15 minutes.
Garlic Cook for 30 to 35 minutes, turning several times. Do not char.
Leeks Cook for 6 to 10 minutes, turning once. Char on both sides.
Mushrooms Cook for 6 to 10 minutes, turning once.
Onions, Dry (yellow, white, red) Cook halves and quarters for 20 to 30 minutes, turning every 5 minutes. Cook 1/2 inch thick slices for 6 to 10 minutes, turning once.
Onions, green Cook for 4 to 5 minutes turning frequently. Lightly char on all sides.
Potatoes (Whole with skins) Cook for 35 to 45 minutes, turning occasionally.
Potatoes (Halved and peeled) Cook for 15 to 20 minutes turning occasionally.
Squash – Summer(Crookneck, Pattypan, Zucchini) Cook halves for 15 to 20 minutes, turning often. Cook ½-inch slices for 4 to 5 minutes per side.
Squash – Winter(Acorn, Butternut, Hubbard) Cook for 20 minutes, turning every 5 minutes.
Cook halves for 30 to 40 minutes.
Sweet Potatoes (Whole with skins) Cook for 40 to 45 minutes turning every 15 minutes.
Sweet Potatoes (Peeled slices) Cook for 10 to 12 minutes, turning once.
Tomatoes(Whole) Cook for 15 to 20 minutes with the tomato right side up.
Tomatoes (Slices) Cook for 2 to 3 minutes over indirect heat and then move to direct heat and cook for 1 minute on each side. Overcooked tomatoes will fall apart.
Tomatoes (Cherry) Cook for 3 to 5 minutes over indirect heat and then move to direct heat and cook for 1 minute on each side.

Source: www.grillingtips.com