Let’s GRILL!

Have you ever heard of Grilled Watermelon?  Me neither.  I am not sure if I could eat something as perfect as watermelon, after it has been grilled…but why not give it a shot?

Pizza?  Fruit?  Give them a try!

Grilled Pizza
Grilling is a high-heat medium, so you want a thin crust that will toast nicely in a short period of time (try rolling out one of the pizza dough balls available in our Freshly Prepared Foods Department), and thin-cut toppings — not at all like hearth- or oven-baking a pizza.

If you’re using fresh dough and putting it directly on the grill (not using a grill pan), heat your grill only to 250ºF. Brush rolled-out crust lightly with olive oil, being careful not to use too much so it doesn’t drip and flame. Toast lightly on grill for 2 to 3 minutes, like you would a bun, then flip and add light, thin toppings.

Try Mediterranean ingredients — almost anything from your garden, like fresh tomatoes, oregano or basil. Artichokes are nice, as are olives, thin-sliced charcuterie meats, fresh Mozzarella, or other cheeses that melt easily, like Mexican Chihuahua. Close the lid and grill for 2-3 minutes, watching closely, so as not to burn.

Grilled Romaine
Start with a whole head of romaine lettuce, and cut it in half lengthwise, peel off outside leaves — anything loose or browning that might fall of when it hits the grill.

Heat grill to 350ºF. Brush garlic or lemon oil on cut side, sprinkle with salt and fresh-ground pepper, then place flat-side-down on the grill. Leaving cover open, grill 3-4 minutes until grill marks appear (if you close the grill, the lettuce will get mushy). Remove from grill and serve warm like a wedge salad with blue cheese, or with fresh tomatoes, artichokes, olives, lemon juice and olive oil. You can also cut it into cubes to add a smoky, sweet flavor to regular tossed salads.

Grilled Watermelon
Heat grill to 400ºF. Cut watermelon into triangle wedges small enough to pick up and eat. Grill 1-2 minutes on each side. Remove from grill, cut into cubes and mix with 3 cups of baby arugula. In a small bowl, whisk the juice of one lime and a tablespoon of honey and drizzle over top salad.

Grilled Stone Fruits
Grilling stone fruits, like apricots or peaches, is wonderful. The high heat caramelizes the flesh, making it sweet and intense, with a touch of smoky flavor that is incredible on ice cream or angel food cake.

Heat grill to 350-400ºF. Choose firm, ripe apricots or peaches, cut them in half, seed and brush a little vegetable oil on the cut sides. For added sweetness and flavor, dip the cut side in turbinado sugar, which will caramelize the surface like crème brûlée. Grill 3-4 minutes away from the “hot spot” on your grill, careful not to burn. If you scorch the fruit, the natural sugars turn bitter.

 

 

Article found here.