Grilling Beyond Meat: Unique Vegetables and Fruits to Try This Barbecue Season

You know that feeling when summer rolls around, and suddenly your grill starts calling your name? (It’s like it has a personality all its own, right?) I remember one sunny afternoon last year, I had friends over for a classic barbecue feast. We had the standard burgers and hot dogs sizzling away, but I couldn’t help but think, “What if we went beyond the usual?” Spoiler alert: we did, and it was a game-changer. So this season, let’s shake things up a bit. I’m talking about unique vegetables and fruits that deserve a spot on your grill, alongside your beloved Beyond Meat patties.

Why Grill Vegetables and Fruits?

Okay, let’s get one thing straight: grilling isn’t just for meat. I mean, have you ever tasted a perfectly grilled vegetable? It’s like they’re having their own little party on your plate. Plus, grilling can bring out flavors in veggies and fruits that you didn’t even know existed (seriously, the caramelization is nothing short of magical). Not to mention, it’s a great way to showcase seasonal produce and add a pop of color to your spread. And who doesn’t love a colorful plate? (My inner artist appreciates that.)

Let’s Get Grilling: The Stars of the Show

So, without further ado, here are some unique vegetables and fruits that deserve to be grilled this season. I promise, your taste buds will thank you. (And you might just impress your friends, too.)

1. Grilled Avocado

Let’s start with the holy grail of all things creamy: the avocado. Grilling avocado transforms it into something truly special. Just cut them in half, remove the pit, brush with a little olive oil, and toss them on the grill for about 4-5 minutes. The result? A smoky, buttery delight that’s perfect on its own or as a topping for your grilled veggie tacos (or even just a fancy toast). Oh, and did I mention you can stuff them with all sorts of goodies? Think shrimp, crab, or even a fresh tomato salsa. Yum!

2. Pineapple

Who said fruit can’t be a part of savory meals? Grilling pineapple is like adding a tropical vacation to your plate. The natural sugars caramelize beautifully, giving you a sweet, smoky flavor that pairs wonderfully with savory dishes (hello, Hawaiian burgers!). Just slice it into rings or spears, grill for about 3-4 minutes per side, and voila! You can even turn it into a salsa with some red onion, cilantro, and lime juice… (I’m drooling just thinking about it.)

3. Eggplant

Eggplant gets a bad rap sometimes, but trust me, it’s a grilling superstar. When grilled, it becomes tender and absorbs all those fabulous smoky flavors. Slice it into rounds, brush with olive oil, and sprinkle with salt and pepper. You can also marinate it in balsamic vinegar for a tangy twist. Grill it for about 5-6 minutes per side until it’s nice and charred. If you’re feeling adventurous, toss it on a skewer with some cherry tomatoes for a beautiful veggie kebab.

4. Zucchini and Summer Squash

These guys are the summer staples that deserve some grill love. They’re super versatile and cook quickly, which is a win in my book. Just slice them into long strips, brush with your favorite seasoning (maybe a little garlic, please), and grill for about 3-4 minutes per side. Honestly, they’re perfect for adding to salads or as a side dish. (And let’s not forget about the endless possibilities for grilling skewers—zucchini, mushrooms, and bell peppers? Yes, please!)

5. Corn on the Cob

Ah, corn on the cob. A summer classic! But have you ever tried grilling it in its husk? It’s a game-changer. The husk keeps the corn moist and adds a subtle smokiness. Just soak the corn in water for about 30 minutes, throw it on the grill (husk and all), and let it cook for about 20-25 minutes. Once it’s ready, peel back the husk, slather it with butter, and sprinkle with salt. You might just find yourself fighting over the last piece (and trust me, it’s worth it).

6. Portobello Mushrooms

These meaty mushrooms are fantastic for grilling, and they’re hearty enough to satisfy even the most devout carnivore. Marinate them in balsamic vinegar, garlic, and herbs for a few hours before grilling. Just throw them on the grill for about 5-7 minutes per side, and you’ll have a delicious and filling option for your barbecue. (They also make a killer burger substitute if you’re feeling a little adventurous!)

7. Asparagus

Asparagus is such an underrated vegetable, don’t you think? When grilled, it becomes tender and slightly crispy, creating a lovely texture. Just toss it with a little olive oil, salt, and pepper, and grill for about 5-6 minutes, turning occasionally. You can serve it as a side, or chop it up and throw it into a salad. (I mean, who doesn’t love some fancy greens on their plate?)

8. Watermelon

You might be surprised to see watermelon on this list, but hear me out! Grilling watermelon caramelizes its sugars and makes it surprisingly savory. Cut it into thick slices, grill for about 2-3 minutes per side, and you’ve got a unique dish that works well as a side or even a salad ingredient. Pair it with feta cheese, mint, and a drizzle of balsamic glaze… (your summer barbecue will never be the same).

9. Bell Peppers

These colorful veggies are practically begging to be grilled! Just slice them up—any color will do—and toss them on the grill for about 5-6 minutes, until they’re soft and charred. They add a beautiful touch to any dish, whether it’s on a skewer, in a salad, or as a topping for your grilled avocado (seriously, the combinations are endless!).

10. Sweet Potatoes

If you haven’t grilled sweet potatoes yet, what are you even doing? They caramelize beautifully and have that deliciously sweet, smoky flavor. Just slice them into rounds, brush with olive oil, season with salt, and grill for about 4-5 minutes per side. You can even toss them in a salad or serve them with a yogurt dip for a refreshing treat. (Honestly, I might just eat them off the grill—no shame, right?)

Grilling Techniques to Keep in Mind

Alright, before you race off to fire up the grill, here are a few tips to keep in mind. (Because, let’s be real, nobody wants a charred disaster.)

Preheat Your Grill: This is key! A hot grill helps create those beautiful grill marks and keeps your veggies from sticking.
Use Skewers or Grilling Baskets: If you’re grilling smaller vegetables (like cherry tomatoes), using skewers or a grilling basket can help keep them from falling through the grates. Plus, it makes flipping a breeze!
Don’t Overcrowd the Grill: Give your veggies some space to breathe. If they’re too crowded, they’ll steam instead of grill.
Watch the Time: Veggies can cook quickly, so keep an eye on them. Nobody wants mushy vegetables! (Well, unless they’re going in a soup.)

Pairing Your Grilled Goodies

Now that you’ve got a lineup of veggies and fruits to throw on the grill, let’s talk about what to pair them with. (Because everything’s better with a little something extra, right?)

For starters, you can’t go wrong with some tangy barbecue sauce. It’s like a flavor explosion that makes everything taste better. If you’re feeling a bit gourmet, try making a chimichurri sauce (it’s fresh, herby, and gives a zesty kick). Or, for a simple yet delicious option, consider a drizzle of olive oil, lemon juice, and fresh herbs. It’s light, refreshing, and elevates the natural flavors of the grilled veggies.

And let’s not forget about sides! Grilled corn salad, quinoa, or even a fresh green salad can complement your grilled feast beautifully. (Honestly, I could eat grilled veggies all day long, but a little variety never hurt.)

Wrapping Up the BBQ Season

This barbecue season, let’s promise to go beyond the usual fare. Embrace the colorful world of grilled vegetables and fruits, and get ready for some serious flavor experimentation. From grilled avocados to smoky watermelon, there’s a whole universe of deliciousness waiting for you. So grab your friends, fire up that grill, and make some unforgettable memories (and meals). Remember, grilling is more than just cooking; it’s about gathering, sharing, and enjoying the simple pleasures of life… (and maybe a glass of chilled rosé, too).

Happy grilling, my friends! Here’s to a season filled with flavor, fun, and endless possibilities. (And if you try any of these ideas, don’t forget to let me know how they turn out!)