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Be Adventurous on the Grill – Unusual Grilling Ideas!
Summer’s here! Why not spend some more time outside on the grill? Everything tastes better on the grill! Grilling meats reduces the fat content because it allows the fat to drip off the grill. The grill isn’t just for hot dogs, hamburgers, and chicken; anything is possible! Kabobs are perfect for the summer because you can put together any combination of fruit, vegetables, and meat on a skewer. Grilled fruit can be served as a side dish or dessert. Grilling fruit caramelizes the sugars, creating a golden brown color and intensifying the flavor. Other ideas for the grill include breads (French toast, flatbreads or pizza), salads, potatoes, vegetables, and artichokes.
How adventurous are you on the grill? These unusual grilling recipes are a great way to impress your guests and a great excuse to spend some more time outside. If you know how to turn on a grill, making these recipes should be easy!
- 1 loaf (1 lb.) day-old pain au levain
- ¾ cup whole milk
- 4 large eggs
- 1 tsp vanilla extract
- Melted butter
- Maple or berry syrup
- Powdered sugar (optional)
- Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat the grill to medium heat.
- Cut enough bread into 1-inch chunks, including some crust on each, to make 2 quarts; save extra for another use.
- Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.
- Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.
- Serve with butter and syrup and dust with powdered sugar if you like.
- 1 heart of romaine lettuce (about 170 grams)
- 2 Tbsp olive oil
- 1 teaspoon sunflower seeds
- Freshly ground black pepper
- Preheat the grill.
- Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary.
- Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times.
- Top with sunflower seeds and season with pepper, to taste, and serve.
- 2 bananas
- 2 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- Caramel sauce for drizzling
- Vanilla ice cream (optional)
- Preheat your gas grill.
- Slice the bananas in their skins, half crosswise and then lengthwise so each banana is 4 pieces.
- In a small bowl, combine the brown sugar and ground cinnamon.
- Sprinkle the brown sugar cinnamon mixture over the cut side of the bananas. Allow to sit 5 minutes for flavors to blend.
- Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas.
- Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with caramel sauce.
- 2 Tbsp dark honey
- 1 tsp olive oil
- 1 Tbsp fresh lime juice
- 1 tsp ground cinnamon
- 1 ripe pineapple, cut into half inch slices
- In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
- Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
- Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.
- Serve warm.