Lettuce isn’t usually a type of food you would even considering cooking off a grill, but grilled romaine lettuce happens to taste extra delicious and adds a unique texture to salads. To grill your lettuce wash it off with water and pat dry. Use a basting brush to lightly coat with olive oil and lemon juice and top with a sprinkle of salt. Grill the lettuce for 2 ½ minutes on each side over medium-high heat. Then, treat like you normally would to create your favorite salad.
You can also chop up your grilled lettuce and mix it with brown rice to create a warm shredder bowl. Just add your favorite toppings with dressing and enjoy!
Many people don’t consider grilling fruit to create a delicious dessert, but grilled peaches are one of the best for a tasty summer treat. The best peaches for grilling are firm with a little give when squeezed. To grill, cut the peaches in half and remove the pit. Brush the grill with oil and cook the peaches for 2 – 4 minutes per side over medium-low heat. You’ll know they are done when they are tender to touch with grill marks.
Top the peaches with Greek yogurt and drizzle with honey and you’ve created a delicious and nutritious grilled peach treat.
The key to grilling oysters is knowing when they are done cooking. The best rule of thumb is to remove all the oysters when the first one opens. Begin by grilling the oysters over a medium high-heat with a closed lid for about 8 minutes. Once you see that magic shell open, remove all the oysters, shuck, sprinkle with lemon and enjoy the delicious flavorings of grilled oysters.
You can also try this same technique with clams and serve with a lemon-butter sauce to create a delicious appetizer.
Avocados aren’t just for guacamole anymore (although using grilled avocados to make it is pretty yummy). To make grilled avocado simply slice the avocado in half lengthwise and remove the pit. Brush the skin of the avocado with lime juice and olive oil to help prevent from sticking. Grill, flesh side up, for about 3 – 5 minutes over medium-high heat. Remove from the grill and top with a dollop of salsa and sour cream to make a scrumptious summer snack.
Watermelon is probably the most surprising and one of the most appetizing unusual foods for the grill. Start by cutting your watermelon into 1 ½ inch thick slices or triangles. Sprinkle with sea salt and let drain on a paper towel for about 30 minutes. Pat dry and brush both sides with olive oil. Grill for about 2 ½ minutes on each side over medium heat. The watermelon is ready to eat when you can see obvious grill marks. Eat as individual slices or cut it up and add to a fruit salad.