5 GRILLING IDEAS

HOW TO GRILL: Trim the tough stems off the bottom to create crisp but tender results. Cut broccoli and cauliflower into florets or the cauliflower into slices. Cook asparagus and broccoli on direct heat, while cauliflower can be cooked more slowly with indirect heat. Blanche them briefly if you’re worried about burning them. You may want to use a grill basket on an outdoor grill to prevent broccoli or cauliflower florets from falling through the grates, while asparagus and broccolini can be placed perpendicular to the grates. Adding a light spray or coating of oil can help prevent vegetables from sticking to the grill or grill basket.

RECIPE IDEAS: A simple preparation of olive oil and salt are enough to make these vegetables shine. Spritz some lemon juice over top after veggies are cooked to bring their flavors to life. Parmesan, breadcrumbs and red pepper, which are best added after vegetables have been grilled, also work well with their natural nutty flavor, like in this Grilled Cauliflower with Lemony Breadcrumbs recipe. These vegetables also pair well with a mustard sauce, like the Mustard Infused Broccoli made with the KitchenAid^® Smart Oven+ Grill Attachment. You can even make a sauce out of your grilled vegetables, like in this Pasta with Grilled Asparagus Pesto.

HOW TO GRILL: Choose greens with a solid core like romaine, cabbage, radicchio, endive, escarole or bok choy. Cut the heads of the lighter greens in half, making sure to conserve the core to hold the leaves together. The heavier greens like cabbage and radicchio can be cut in quarters. Brush the cut sides with some olive oil and cook them cut side down on very high heat for just a minute or two. You want to get a nice char but not overcook or completely wilt the greens.

RECIPE IDEAS: Grilled greens can be drizzled with a vinaigrette or compound butter, like this Grilled Romaine with Miso Butter recipe. A caesar dressing with plenty of anchovy and lemon also pairs well with grilled romaine. Top any salad green with cheese, tomatoes, croutons, or anything you would normally put on a salad, like Grilled Wedge Minis with Green Goddess. Bok choy goes well with Asian-style sauces while radicchio can be drizzled with balsamic vinegar or mustard. Try brushing cabbage with a sweeter sauce like maple syrup for added caramelization.

HOW TO GRILL: Kebabs are a classic for many summer vegetables. If you go this route, try to keep similar vegetables on the same skewer so they cook evenly. For instance, zucchini and tomatoes cook slightly quicker than peppers. Grill baskets are another, potentially easier method than skewering individual veggies. When it comes to corn, grill with the husk on or off, but be sure to soak the cobs for at least 30 seconds if you’re grilling them with the husk on.

RECIPE IDEAS: You may decide to grill a couple batches of different summer vegetables to take full advantage of seasonal produce. Simply toss them in olive oil and salt or make a summery pesto to top them with. Compound butters are another way to experiment with summer vegetables and herbs, like this Char Grilled Corn with Three Butters. Fresh, seasonal ingredients are ideal for the grill.

HOW TO GRILL: Whole fish or fatty steak fish like tuna, salmon and swordfish are easiest to grill directly on the grates without sticking. If you’re grilling thinner, lighter fish filets, you may want to try a grill basket or grill indoors on a grill pan. Another way to avoid foods sticking to the grill is to thoroughly clean and lubricate grill grates with oil. 

Make sure not to put the fish on the grill until it is sufficiently hot. Putting it on prematurely could cause it to stick because it’s not searing fast enough. You shouldn’t be able to hold your hand over the grill for more than a couple of seconds. If you’re grilling whole fish, make parallel cuts an inch apart across the thick part of the fish for even cooking.

RECIPE IDEAS: The delicate flavors of fish often benefit from a simple brush of olive oil and some salt before going on the grill. You can then add other sauces, salsas and purees like the Red Snapper with Green Harissa Sauce,  Branzino with Lemon Salsa Verde, Red Snapper with White Bean Puree or Rainbow Trout and Rainbow Chard with Citrus Caper Relish. You can also grill fish filets to use in other dishes like salads, grain bowls or tacos like the Fish Tacos with Watermelon Slaw.

HOW TO GRILL: High heat is best for these delicate fish. Keeping the shell on can help keep them tender and seal in tasty juices, but removing the shell allows you to season shellfish directly. If you’re grilling without the shell on, make sure you’re watching closely  and your grill is clean to avoid overcooking and sticking. If you’re cooking with the shell on, keep the lid to the oven on so the whole piece of fish is surrounded with heat, especially if you’re grilling oysters or other mollusks.

RECIPE IDEAS: If you’re grilling whole shellfish with the shell on, there’s no need to season the shell. Shellfish meat is delicious on its own or you can pair it with a sauce. Ingredients like lemon, butter, capers, white wine, garlic, red pepper and tomato all pair well with shellfish. Or you could spice things up with chilis like in the Whole Grilled Angry Lobster. Shrimp is an extremely versatile shellfish that can take on a variety of flavors or be added to other dishes like the Santa Fe Grilled Shrimp Salad and Creamy Zuccotash with Grilled Shrimp. If you don’t feel like firing up the outdoor grill, shrimp and scallops are quick and delicious on a grill pan or attachment like in this Citrus Marinated Scallops recipe.