Hosting a barbecue and ready to impress? As seasoned grill masters with years of outdoor cooking experience, we've curated 18 surprising foods that deliver incredible smoky flavors and steal the show at any gathering.
Read also: 'Tips for a vegetarian barbecue'
Skewers often feature onions and bell peppers, but pumpkin and zucchini bring a vibrant summer twist. Slice pumpkin into halves, brush lightly with oil, season with salt and pepper, and grill 5 minutes per side. Pro tip: Top with grated Parmesan and thyme for an irresistible finish.
Faster than foil-wrapped whole potatoes, sweet potato wedges cook in 10-15 minutes. Toss with oil to prevent sticking, grill until tender with charred marks—the smoky notes enhance their natural sweetness. Serve with ketchup or melted butter.
For spice lovers, grill whole peppers to infuse smoke quickly. Stuff with cream cheese, shredded cheese, green onions, and bacon bits. Grill until the cheese melts and peppers soften—ideal as a crowd-pleasing appetizer before the mains.
Grilling caramelizes carrots' natural sugars, amplified by smoke. Peel, grill 8-10 minutes, then toss with walnut oil or melted butter and chopped thyme or oregano for a gourmet side.
Grilled romaine or butter lettuce halves offer charred edges that pair perfectly with Caesar or honey mustard dressing. Brush with oil, grill 2-3 minutes per side, season, and dress.
Cauliflower steaks mimic meaty cuts with their density. Slice into 2.5 cm thick steaks, brush with oil and marinade, grill 8-10 minutes per side until tender. The exterior crisps while staying intact.
Raw red chicory can be bitter, but grilling mellows it beautifully. Halve lengthwise, oil, and grill 2-3 minutes per side. Pair with gorgonzola, balsamic, or pine nuts for balance.
Grilled avocado halves hold their shape, adding smoke to salads or guacamole. Halve, pit, oil lightly, grill 2-3 minutes per side. Cool slightly before scooping for dishes.
Halloumi softens without fully melting—ideal for grilling. Slice 1-inch thick, oil, grill 2-3 minutes per side. Top with tomato-basil or pesto. Works for rind-encased brie too.
Grill peach halves or wedges 1-2 minutes per side for caramelized sugars and smoke. Perfect base for summer desserts, salads, or cocktails.
Grill watermelon wedges 2-3 minutes per side, then season with herbs, salt for salads, or lemon zest for desserts—a refreshing surprise.
Grill rings 1 minute per side. Elevate with coconut ice cream and macadamia nuts for an effortless tropical dessert.
Grill bread slices 1-2 minutes for bruschetta or sandwiches—the smoky char transforms everyday loaves.
Thickened polenta slices (store-bought blocks work great) crisp up on the grill. Oil lightly, grill 2-3 minutes per side for a flavorful side.
Firm tofu soaks up marinades and smoke, crisping at edges. Oil, grill 5 minutes per side until done.
Wash and grill over coals 5-10 minutes until they open. Toss with parsley, pepper, and melted butter.
Pre-cook fillings, oil tortillas lightly, grill 3-4 minutes per side until cheese melts. Cut into wedges; pair with guacamole made from grilled avocado.
Your grill rivals a pizza oven. Oil the grate, grill dough 3 minutes, flip, add light toppings, and finish. Keep it thin to avoid sogginess.
Source: Realsimple.com
