from:
http://www.ology.com/summer/five-plants-grill-summerFor me, summer is all about getting outside, lighting up the grill, and attempting to cook my dinner without setting it on fire.
Traditionally, this means meat - steaks, burgers, hot dogs, that sort of thing - but as a vegetarian, that doesn't really work for me. To get that vegetarian fix of flame-kissed goodness, you have to get a little creative. Of course, just because these are all plants doesn't mean the carnivores out there can't enjoy them as well!
5. Watermelon Fresh watermelon is a summer staple, but when tossed on the grill, it takes on an entirely new flavor. A quick sear on each side is all it takes to evaporate most of the water inside the fruit, giving it a smoky sweet taste unlike anything else. For the adventurous, try marinating the watermelon slices in apple cider vinegar first, then rubbing the outside with a little salt and freshly cracked black pepper before grilling.
4. Asparagus Boiled asparagus is one of the things that made me hate vegetables as a small child. The bitterness along with the tough, sinewy texture of the stalks made them a pretty hard sell at the dinner table. Grilled asparagus solves this problem by pairing that bitterness with the smokiness of the grill and keeping the stalks from getting so chewy. It can be troublesome to keep the stalks from falling through your grill's grates, however, so be sure to place the asparagus perpendicular to the slots in your grill.
3. Corn Ok, so this isn't the most original recommendation to make here - most of you have probably had grilled corn on the cob at some point in your life, and if you have, you'll agree that it is far superior to the boiled variety. There is some debate however, about whether or not to keep the husks on the corn. While leaving the husks on makes the corn more moist (since you're basically steaming it inside the husk), I think it takes away all of that grill flavor (since you're basically steaming it inside the husk). I prefer to shuck the corn entirely, rub it in butter and garlic salt, and cook over indirect heat for a long time, turning occasionally. If you keep an eye on it and are certain to turn the corn whenever you hear a popping sound, you'll get all the smoky goodness without drying out.
2. Figs Figs can get a little expensive, depending on where you live, but throw a couple on the grill one summer night and you'll realize they're well worth the price. There are plenty of different takes on the grilled fig, with topics ranging from sweet honey to savory bleu cheese. For my tastes, a little goat cheese and rosemary melted on top of the fig balance out the natural sweetness and make for a delicious meal.
1. Brussel Sprouts Alright, alright, hear me out. Though brussel sprouts may be the poster child for disgusting vegetables, that's because everyone grew up cooking them the wrong way. Much like asparagus, boiled brussel sprouts take on a heinously bitter taste, but toss those babies on the grill and you have a work of art. Cut the sprouts in half, brush with some olive oil, garlic, and basil, and sear away for a meal that will make your mother proud.
Follow Jonathan Moormann on Twitter: @HeedTheWalrus.
