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How To Grill Vegetables And Fruit

Being able to grill vegetables and fruits gives you a whole new set of dishes and tastes to try. It’s a step up from the same old boiled vegetables with every meal.

Making vegetables and fruits enticing to eat is important. They are a vital part of our diet, and most people don’t eat near enough servings of these every day. According to the CDC (Centers for Disease Control & Prevention):

“Fruits and vegetables contain essential vitamins, minerals, and fiber that may help protect you from chronic diseases. Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers.”

In warmer months you can use an outdoors grill, and in cold weather you can use an indoor grill such as one of George Foreman’s Grills.

Cooking Choices When Grilling Fruits And Vegetables

Place a bunch of vegetables in a foil packet, and place it on the grill with whatever meat you are also grilling when cooking outside. There’s nothing wrong, of course, with just grilling veggies and no meat!)

Kabobs work for both fruit and vegetables. Food should be in pieces that are big enough to be skewered without falling apart, but not so big the outside chars to a crisp before the inside is done.

Vegetables and fruit can be placed directly on the surface of a clean grill. Some foods can be cooked whole, such as corn on the cob. Others should be cut into thick slices. Make sure the slices or pieces of food are big enough that they don’t fall through the spaces on an outside grill. There are some advantages to an indoor grill, since you don’t have to worry about losing the food, and it can be grilled on both sides at once.

Whether you grill indoors or out, don’t go wandering off. Keep in mind fruits and vegetables cook much faster than meats, so don’t forget them and let them char to a crisp.

Add Fat And Flavor

To keep the fruit or vegetables from sticking, brush them with oil, butter or something like salad dressing.

Try marinating the food before cooking it for a change in flavor. About 30 minutes is usually sufficient, though the flavor becomes more intense the longer the food is marinated.

Varying flavored oils brushed on the food’s surface can add a nicely different flavor. The same thing can be accomplished with herb mixtures. Salad dressings brushed on the surface add both fat and flavor. Raspberry vinaigrette is nice on fruit, and Italian salad dressing goes well with vegetables.

Ideas On What To Cook

You can grill just about any fruit or vegetable, but some hold up better than others. If the fruits and vegetables have a high water content, such as cucumbers or watermelon, they don’t work so well. However, they can be grilled easier on an indoor grill. Be sure to have a drip container in place under the lip of the grill for all the excess liquid!

Let your imagination run wild, however, since most vegetables and fruits can be grilled. Get creative and try some different combinations. For instance, pineapple, peaches or a mango all grill well. Eggplant lends itself to grilling in thick slices, and green peppers are yummy grilled whole.

Try This Recipe

To help you get started with grilling fruits and vegetables, here’s a recipe.

Grilled Fruit And Vegetable Kabobs


  • Mushrooms
  • Pineapple chunks
  • Pearl Onions
  • Large Olives

Alternate the different types of fruit and vegetables on skewers.

Brush the food with barbeque sauce.

Place the food on the grill.

Let brown, then turn kabobs and cook longer until all sides are browned.

Please Note: You can use any combination of fruits and vegetables. Just adjust the ingredients to suit your tastes.

Enjoy the healthy addition of yummy outside or inside grilled fruits and vegetables to your menus!

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