Fire up the Grill for a Fresh Taste of Summer
When many people think of cooking on the grill, grilling meats generally comes to mind
first. But grilling fresh South Carolina produce can add color and new flavor to your fruits and vegetables.
Summer vegetables like squash, asparagus, tomatoes and corn work well for grilling, and according to Chef William Knap, chef instructor for the School of Restaurant and Tourism at the University of South Carolina, grilled fruits are a great way to finish off your meats and veggies.
Chef Knapp says adding cinnamon and sugar to fruits like pineapple, peaches, cantaloupe or honeydew gives a “nice deep flavor to it with added crust.” A simple finish with yogurt adds the gourmet touch.
Grilling produce can be a little tricky. Chef Knapp offers these tips:
- Marinade vegetables for about a half hour to an hour. (Depends on how dense your veggies are.)
- Cut vegetables lengthwise. This makes flipping them on the grill easier. You can always cut them again when they're done.
- Make sure all cuts are uniform and big enough so you won’t lose them through the grates.
- Avoid using paprika or barbecue spice on vegetable while grilling. Because you already have smoke coming through the produce, you don’t want to make the flavor too intense.
- Grill with a lower flame so the produce won’t burn on the outside.
- Don’t grill produce the same time as your meats because they will overcook. Chef Knapp suggests putting them on a higher rack (especially if you marinade in some type of vinaigrette) or wait until your meats are almost done.
- Remember, if it takes a long time to cook in the kitchen, it will take a long time to cook on the grill.
Head to a South Carolina farmers’ market or produce stand for variety of produce including onions, green peppers, squash, zucchini, asparagus, tomatoes, melons, peaches and plums and fire up the grill to prepare for a fresh taste a summer.