When summer rolls around and the grill is hot, most of us immediately think of chicken, steak, or burgers. But grilling isn’t just for meat! If you’ve never tried grilling fruits and vegetables, you’re missing out on a world of delicious possibilities. Grilling brings out new flavors and textures in produce making your summer meals healthier, more colorful, and a lot more fun.
Here are 5 foods you can grill to elevate your next backyard cookout:
- Pineapple: Grilled pineapple is sweet, smoky, and slightly caramelized, perfect as a side with fish or lean pork. You can also add it to a salad or serve it with a scoop of vanilla Greek yogurt for dessert.
- Cabbage: Cut a head of cabbage into wedges or thick slices, brush with oil and grill both sides until it starts to char. Grilling gives cabbage a different favor and can be eaten as a side dish or as part of a salad.
- Avocado: Grilling avocado can be the base of a smoky guacamole, addition to a salad or for a different twist, try a stuffed avocado! See recipe below.
- Watermelon: Grilled watermelon pizza anyone? After grilling you can add veggies and cheese for a delicious twist on pizza. Some pizza toppings can include feta, pickled onions and peppery arugula.
- Romaine lettuce: Halve a head of romaine lengthwise and brush with olive oil and grill until charred in spots. Grilling romaine lettuce adds another element of flavor to your salad or side dish.
Grilled Stuffed Avocados with Tex-Mex Shredded Chicken and Black Beans
Recipe from: aflavorjournal.com
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
- 3 large, ripe Avocados
- 2 tsp. Avocado Oil
- 1/3 cup chopped Onion yellow, white, or red
- 1/2 cup chopped Green Bell Pepper
- 1/2 cup chopped Red Bell Pepper
- 1 tbsp. Taco Seasoning divided
- 1/3 cup Cherry Tomatoes halved
- 1/3 cup frozen Corn
- 1 1/2 cups shredded Chicken
- 1/2 cup cooked Black Beans drained and rinsed
- 1/4 cup Salsa
- 1/3 cup Shredded Mexican Blend Cheese or Cheddar (you can opt for a low or reduced fat cheese)
- 1 tbsp. finely chopped Cilantro
- 1 tbsp. fresh Lime Juice
Instructions
- Heat avocado oil in a sauté pan over medium heat. Toss in chopped peppers, onions, and two teaspoons of taco seasoning. Cook 5-6 minutes until slightly charred.
- Stir in tomatoes and corn, and cook for another 3-4 minutes.
- Stir in shredded chicken, black beans, salsa, cheese, and remaining taco seasoning. Stir to combine, turn the heat underneath the pan to low, stir in the cilantro, fresh lime juice, and a pinch of salt, and let the mixture rest while you grill the avocados.
- Cut the avocados in half and remove the seed. Scoop a small amount of the avocado out of the center, creating a well that is about 1/3 – 1/2 cup in size. Place the scooped out avocado into a small bowl, squeeze in a couple lime wedges, sprinkle in a healthy pinch of salt and garlic powder, and stir to combine. Set aside.
- Heat an outdoor grill or a grill pan over medium-high heat. Brush the grates (or ridges) lightly with avocado oil, then grill the avocados, flesh side down, for 4-5 minutes until charred. Transfer avocados to a plate to briefly cool.
- Spoon the chicken mixture into the grilled avocados, then top with crumbled cotija cheese (or feta cheese) and more chopped cilantro. Serve with crunchy tortilla chips on the side.