May 4, 2021
Spring is finally upon us, with summer just around the corner. And that means only one thing: grilling season is here. Make this summer the year you experiment with vegetables and fruits on the grill. They can be the perfect complement to any protein, or even the main course. While grilled vegetables are a cookout staple, grilled fruits may be a bit unfamiliar. But grilling fruit is a terrific way to create a smoky, sweet dessert or add tang and sweet freshness to any meal.
This week we are taking surf and turf and switching it up; we’re heading outdoors to the grill and adding some flavourful elements too. Watch for beautiful top sirloin medallions and shrimp at Co-op this week and use those as your base. Whether you need a surf and turf dinner that‘s simply fast, if you’re prepping a feast, or you want something fit for the whole family, we’ve got you covered. Make It Tonight!
Grilling Vegetables & Fruits - The Basics
Grilling vegetables and fruits is an easy way to add more variety to your meal, while offering the added benefit of encouraging people to eat more of both.
When selecting vegetables and fruits for grilling you want to look for a fairly firm texture, that is not overripe. Ideally you want to use fresh vegetables, as these will offer the best flavor.
To prepare for the grill, you will want to cut both into fairly large portions, as this will help keep them from falling through the grill grate and to reduce the chance they burn. For smaller portions, or smaller items like strawberries, or mushrooms, thread them onto a soaked skewer. For vegetables you will want to place the larger and heartier veggies closer to the hottest spots on the grill, with smaller and more delicate items placed further away, to ensure even cooking.
Of course, you can always simply grab a vegetable or potato griller at Co-op. These grill packs are tailor made to cook up evenly and keep cleanup to a minimum. Try our Top Sirloin Medallions & Lemon-Dill Shrimp with Potato Onion Griller for a fast meal idea.
When it comes to grilling fruit, larger, firmer fruits, like peaches, pineapples, plums, and apples can all be placed in an area where they will receive medium-high heat, but you want to avoid placing them anywhere where they will be exposed to direct flame. Skewers and smaller items are best placed on a top rack, in a grill basket, or placed in a foil pack.
Brush all items with oil before placing on the grill. Here you can experiment and try out different flavors. Olive oil is the classic choice, but other oils impart different flavors. Some fruits do not necessarily need to be coated with oil, especially as this can alter their flavor, but oil does help reduce the amount of sticking that occurs. Once on the grill, let the items cook for a few minutes without flipping. A lot of handling and flipping interrupts caramelization, which is the key to getting beautiful color and flavor. Closing the lid, if possible, when cooking fruits and vegetables helps to cook things through more evenly. FInally, you will want to flip large items and dense fruits a few times to make sure they are heated through without causing one side to burn.
To increase the depth of flavor in your fruits (particularly if you’re using them on ice cream as a dessert, for example), soak them in rum or bourbon, or brush them with vanilla or balsamic vinegar before cooking. This will add further complexity to the final flavor. You can also dust fruits with brown sugar, maple syrup, or honey, which will help accelerate caramelization and help keep things moist. Sprinkle citrus with sugar before grilling to get that picture-perfect caramelized finish.
We chose grilled pineapple for a light and bright spring supper. Check out the recipe for Top Sirloin Medallions with Teriyaki Shrimp and Pineapple Skewers, or try our Top Sirloin Medallions & Grilled Shrimp with Balsamic Glazed Mixed Vegetable Griller.
Trying Something New
Grilled vegetables and fruits are a terrific way to spice up the same old BBQ menu with new ingredients, but grilled fruits can also be used to create fun drinks and cocktails too.
Place halved berries, cherries or lemons in a foil pack and cook until well softened and juices have run out. This warm, syrupy and smoky mixture is perfect for adding into teas and sparkling waters for tasty non-alcoholic drinks, or tossed into your favorite cocktail for some added flavor. Grill citrus fruit, like limes, lemons, or oranges, to add a smoky flavor to any cocktail. Try using grilled limes to create margaritas with more depth. Place grape tomatoes on the vine directly onto grates and grill to add that special touch to a homemade bloody Mary mix.
Grill Some Extra Fruit For A Sweet And Smoky Dessert!
Grilled fruits can also be the perfect way to end a BBQ. Grill banana with vanilla and brown sugar to create a quick take on bananas foster. Serve grilled fruits with ice cream, like strawberries with vanilla ice cream, and top with some balsamic to create a memorable experience.
Top Sirloin Medallions & Lemon-Dill Shrimp with Potato Onion Griller
2 packages Top Sirloin Medallions and Shrimp
1 package Cal & Gary’s Potato Onion Griller
1 ½ tsp. lemon juice
zest of half a lemon
½ tsp. fresh dill, chopped
1½ Tbsp. olive oil
4 each skewers, soak wooden skewers for 5 minutes in water
salt and pepper
1. Preheat grill.
2. In a small bowl mix together lemon zest, lemon juice, dill and olive oil. Set aside for when the shrimp come off the grill.
3. Skewer the shrimp and season the medallions and shrimp with salt and pepper.
4. Place medallions, shrimp and Griller on the grill. Cook the medallions for about 3-5 minutes per-side for medium rare. Cook the skewers for about 2 minutes per-side. Cook the Griller until the potatoes are tender.
5. Remove medallions, shrimp and potatoes from the grill. While the meat is resting, drizzle the shrimp with the lemon-dill sauce.
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