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We’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.
A heap of steamed edamame pods is the perfect introduction to your sushi meal, but that’s only the beginning. Try grilling edamame in foil for a unanticipated appetizer at your next backyard barbecue. When you slide your teeth across the thick skin to extract the little pods, the smoky taste of the grill, plus the mandatory sprinkling of sea salt, will shine through.
The secret to grilling artichokes is all in the prep. Leave the true cooking to traditional boiling or steaming, but put the layered halves on the grill for a smokiness you can’t achieve anywhere else.
A grilled romaine salad, likely of the Caesar variety, may have come as a shock to you in the past, but now we can’t get enough of that unmatchable charred, yet so totally fresh, flavor. Next time, fire it up for kale in lieu of romaine. Just be careful to not overdo it. In the same way an oven can turn kale into crispy chips, grilling for too long can dry it out.