Five Things You Didn't Know You Could Grill

By Hklbrries

Watermelon: Heat, smoke, and a hint of salt make this sweet fruit unexpectedly savory, even meaty. Grilling "sobers it up and makes it lose its slopping sweetness," writes Mark Bittman in the New York Times; he brushes 1 1/2-inch-thick slices with olive oil, minced onion, salt, and pepper, then grills them for about 5 minutes per side until caramelized and beginning to dry out. Serve as a side, or top Bittman-style: with melted cheese and a bun for a "watermelon burger."

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Romaine lettuce: The greens take the heat surprisingly well - and grilling them creates a smoky flavor that's perfect for a substantial salad, like this one from Food Network's Alton Brown: Slice two heads of romaine lengthwise, then brush cut sides with olive oil, salt, and pepper. Place the lettuce halves cut-side down on a grill; cook over medium-high heat for 1 to 2 minutes. Sprinkle with grated Parmesan and red wine vinegar. Place each half on a plate.

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Cheese: No bread required! Placing cheese directly on the grill boosts richness and creates chewy texture. For perfect char marks, without melting and creating a mess, use thick slices like halloumi or aged provolone, says finecooking.com. Drizzle the cheese with olive oil, then grill over medium-high heat, turning once, until grill marks form (4 minutes per side for halloumi, 1 minute per side for provolone). Serve with bread, grapes, and preserves.

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Cake: Grilling gives cake a warm interior and caramelized crust - and the inherent sweetness balances out the smoky flavors. Cut an angel food or a pound cake into 1-inch-thick slices. Butter both sides, then grill over moderate heat until golden, turning once, about 2 minutes per side, says Food & Wine. Top with fruit, ice cream, or chocolate sauce.

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Sweet Potatoes: Barbecue evangelist Steven Raichlen, author of "Best Ribs Ever" (Workman, $13.95), gives the orange tubers a treatment he calls smoke-roast - combining the two cooking techniques for a creamy, honeyed potato that's not overly sugary. He recommends coating whole sweet potatoes with butter and placing over medium-high heat until the skins are browned and the flesh tender, about 40 minutes to 1 hour. Remove, slice lengthwise, and top with butter and brown sugar.

Ingredients

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Preparation

Step 1

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