But beyond the dishes you already know you can cook on your barbecue, you may be surprised to learn how many foods you can grill that you haven’t yet considered. Indeed, many foods cook perfectly on a grill, even if they require just a step or two of extra preparation. What’s more, these surprising grilled foods are especially flavorful and delicious with the hint of smoke and char that a quick turn on the grill imparts. You expect a bit of deep char on your chicken breasts or corn on the cob, but what does grilling do for sweet fruit and delicate salad greens? You’re going to be surprised and delighted when you find out. Here, 19 surprising grilled food ideas to try the next time you’re craving something new. For an extra special finish, top with a mixture of shredded Parmesan cheese and chopped thyme. Let sit out of the grill’s flames until the cheese melts. Grilled zucchini rounds are vibrant with the addition of scallions and a simple vinaigrette. But take grilled peppers one step further by first stuffing each piece with a mixture of cream cheese, shredded cheese, green onions, and perhaps bacon. Let the peppers cook over medium heat until the cheese mixture is gooey and the peppers are tender. This makes for an easy appetizer your guests can enjoy straight from the grill while you ready the main course. For the best results, peel the carrots first, then grill over medium heat eight to 10 minutes. Before serving, brush the carrots with a nutty oil, like walnut oil, or a bit of melted butter. Sprinkle with chopped fresh herbs; thyme or oregano are great partners to grilled carrots. To get the best grilled lettuce results, cut romaine or butter lettuce heads in half. Brush with oil and grill two to three minutes per side. Season with salt and pepper. Drizzle with a vinaigrette or salad dressing and toppings. Enjoy immediately for the best texture. With a large chef’s knife, slice through the whole cauliflower head, creating one-inch “steaks.” Oil both sides of the cauliflower, and season. Then, grill over medium heat for eight to 10 minutes per side, or until tender. You can baste cauliflower steaks the way you would beef steaks. The cauliflower won’t absorb the marinade per se, but it will stick to the outside, adding an all new flavor to the dish. To grill, you’ll want to cut each radicchio in half lengthwise. Coat with oil, and grill two to three minutes per side, or until tender. For the best flavor, pair the radicchio with ingredients that are tangy or creamy, like gorgonzola, balsamic vinaigrette, and a sprinkle of pine nuts. Cut each avocado in half, and remove the pit. Gently brush each half with oil, and grill two to three minutes per side. If you want to use the avocado in another dish—guacamole, for example—let the avocado cool slightly before scooping out the grilled flesh. The char and smoke flavor will be subtle, but it’s enough to make you wonder why you’d never thought to grill this beloved food before. It doesn’t take long to get halloumi ready to eat. Thinner slabs—a quarter to a half inch thick—are best for the grill. Brush each side of the cheese with a bit of oil, then grill two to three minutes per side, or until the cheese is lightly browned on the outside and tender at the middle. Brie is another cheese you can grill using a similar method. The key is to make sure the brie is fully surrounded by the rind to keep it from melting all over the grill. Serve the softened brie with crusty bread or crackers and some summer jam. Cut peaches in half or into wedges; remove the pit. Gently brush with oil or butter, and grill on each side one to two minutes or until grill marks show. Use the fruit as the base of a simple summer dessert—a scoop of ice cream is all you need to add before serving—or muddle the wedges with bourbon and mint for a summery cocktail you won’t find anywhere else. For the best results, cut the cake into one-inch slices. You don’t need to oil them; the cake will just absorb the oil anyway. Instead, put the slices in an area without direct flames, and let them cook two to three minutes per side, or until grill marks appear. Complete this grilled dessert with a topping of fresh fruit (and maybe a dollop of whipped cream). Day-old cornbread works well with this grilling treatment too, though it’s not as sweet as pound cake. Grilled Cornbread and Peaches is a fast and easy way to use up cornbread that’s lost its luster with fruit that is at its prime. A quick brush of butter and honey adds all the sweetness you need. If you’re going to make the fruit into a savory meal, like a salad, consider salting the watermelon for a uniquely special treat. The smoke of the grill combined with the salt gives watermelon a tang you can’t easily replicate. If the grilled watermelon is for dessert, sprinkle each wedge with a bit of lime zest to bring out the natural sweetness. If you want to take it a step further, serve the grilled pineapple with a scoop or coconut sorbet and a sprinkle of macadamia nuts. Your guests will be incredibly impressed, but you can kick back knowing this was the simplest dessert you ever made. Grilled pineapple is also great in lemonades, cocktails, and pineapple granitas. You can also grill bread rounds for appetizers, like Tomato Bruschetta or Smashed Peas with Mint Bruschetta. Grilled breads are also delicious with your favorite sandwich fixings. It takes just a minute or two to grill them, but the boost of flavor is worth the wait. You can also buy polenta in tubes. The texture of the loaf is thick, but the polenta is tender. Grilling it boosts flavor and adds a depth you can’t easily get from pan searing in a skillet. Lightly brush the polenta slices with oil, whether you make your own or use the tube kind. Grill over medium-high heat for two to three minutes, or until the exterior is golden and crispy with strong sear marks. Be sure to brush each piece of tofu with oil so it won’t stick to the grill. Use firm or extra-firm tofu only; the others may be too soft to hold up against the grill’s heat. Cook on each side, at least five minutes per side, or until the tofu is warmed throughout. The tortillas are unlikely to stick to the grill grates, but go ahead and lightly oil them to be safe. If nothing else, this helps the tortillas get extra crispy and may invite even more delicious char. Grill on each side three to four minutes, or until the cheese inside the quesadilla is completely melted. Slice into wedges, and enjoy with your homemade guacamole, perhaps one made with grilled avocado. For the best results, coat the grill grates with oil, then grill the pizza crust first without any toppings. Flip the crust over after three minutes, and add your sauce, toppings, and cheese. Don’t overdo it. Heavy ingredients can rip the crust, leaving you with a big mess. A thin layer is all you need for the best flavor and best results.
