We just can’t imagine summer without grilling. The two words practically go hand-in-hand. But the grill is not just for meat! Here is our ultimate guide to grilling fruits and vegetables.
Peel then core the pineapple. Slice into 1/2 inch rounds then lightly brush with vegetable or olive oil. Grill over medium-high heat, until lightly charred, about 3 minutes per side.
Trim off the touch ends. Brish with olive oil and sprinkle with salt and pepper. Place in a grill basket or cross-wise on the grill over medium-high heat, 6-8 minutes until lightly charred and tender.
Cut eggplant into 1/2 inch rounds. Brush both sides with olive oil and place directly on the grill. Cook until nicely browned over medium-high heat, about 3-5 minutes per side.
Slice diagonally into 1/4 inch thick slices. Brush with olive oil and sprinkle with salt and pepper. Grill over medium-high heat until lightly charred and tender, about 4-6 minutes.
Peel back the husks to remove the silk, then soak kernels for 15 minutes in cold water. Smooth the husks back in place. Grill the corn 15-20 minutes on medium-high heat, turning occasionally.
Print out our handy graphic to keep these tips on the fridge!