As soon as the weather gets warm, people all over the country step out of their kitchens and into their backyards to break out their grills. You may associate grilling with the Fourth of July or summer pool parties, but there’s no need to wait until late summer to take advantage of one of the best—and easiest—cooking tools around.
It’s an undeniable fact of life that things just taste better with some grill marks on them, and foods like hot dogs, hamburgers, chicken and bratwursts are known for being extra delicious when they come served with charred stripes. But to take full advantage of your grill’s capabilities this spring and summer, think outside of the hot dog bun! Instead of just sticking to basics, embrace seasonal spring produce and experiment with grilling foods that aren’t meat.
The following is a list of foods you should try grilling this spring—they’re fresh, seasonal and perfect hot off the grill:
Romaine
Spring is the prime time for salads, and grilling a head of romaine lettuce will make any salad more interesting and flavorful. Brush a head of romaine with olive oil and grill for about five minutes. Top with Caesar dressing and some parmesan cheese for a variation on your average Caesar salad.
Apricots
You can really grill any type of fruit, but because apricots come into season in the springtime they’re an especially good choice for this time of year. Toss them with olive oil, grill, then top honey and ice cream for a refreshing and healthier spring dessert.
Avocados
Avocados also come into season in the spring and are definitely sturdy enough to withstand a grill’s heat. Eat them grilled plain or try topping them with salsa for a hearty and flavorful snack. You can also slice grilled avocado and add it to your normal recipes, from salads and sandwiches to Mexican recipes like guacamole (see the recipe below).
New Potatoes
New potatoes are not only a seasonal spring vegetable—they’re also ideal for making another spring favorite: potato salad. Grilling new potatoes will add a great depth of flavor to potato salad, which makes a delicious side dish at any potluck or cookout. You can also serve grilled new potatoes as a side to chicken or steak, or alternatively, as a hearty appetizer alongside an herb or queso dip.
This recipe for chunky grilled guacamole uses grilled avocados to kick up the flavor of a healthy, delicious snack. Enjoy!
- PAM® Grilling Spray
- 4 large ripe avocados, cut in half, pit removed
- 1 10 oz can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 5 green onions, chopped
- ¼ cup chopped fresh cilantro
- ½ teaspoon garlic salt
- ¼ teaspoon ground cumin
- 1 10 oz bag corn tortilla chips
- Spray the grate of an outdoor grill and your grilling utensils with the grilling spray. Preheat grill to medium.
- Grill avocados, cut side down, for 5 minutes or until browned. Cool; remove from skin and coarsely chop.
- Combine your chopped grilled avocado with tomatoes, green onion, cilantro, garlic salt and cumin in a small bowl. Refrigerate for 1 hour before serving. Serve with tortilla chips, if desired.
Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For other delicious warm-weather Mexican recipes like Ro*Tel’s famous queso recipe, visit www.ro-tel.com.