We often think of grilling as a process that applies only to meats. Indeed, barbequing is a time-honoured tradition of the Australian summer. However, in this piece, we look outside the box and bring you a list of foods that you’ve probably never thought of grilling before.
When someone says ‘grilled’, what is the first word that comes to your mind? Meat, of course. In summers, the barbeque grills come out and the baking ovens get a rest. Grilling is a great way to add to your diet muscle-building favourites like steak, fish and poultry. In addition, it also helps with getting together a bunch of mates and hanging out with them!
However, grilling doesn’t have to be confined to meat products. There are a number of vegetarian dishes that do well with a good grilling. Here are a few.
Brush cut sides of an avocado with oil and season with salt and pepper. Place it on the grill grate cut-side down, and cook until golden brown and slightly charred. If guacs are your thing, scoop out the grilled avocado flesh and mash with lime juice, then stir in diced mango, diced red onion and chopped cilantro. A diet that includes avocadoes has been found by a 2015 study published in the Journal of American Heart Association to cause lower levels of bad cholesterol. Besides, it tastes like a dream.
2. Halloumi cheese
Have you ever put cheese on a grill? Well, there’s always a first time. Halloumi is a cheese from Cyprus that does not melt on the grill, making it a perfect meat alternative for accompaniment. When you place it on the flames, the outside becomes crisp and the inside turns velvety. Take thick slices of the cheese and brush them with oil. Grill over medium-high heat for 1-2 minutes per side, or until nice grill marks appear. Serve over a bed of spinach for a healthy snack. None of your friends will miss the meat, we assure you.
Kale makes it to the list of all superfoods. The number of vital nutrients that Kale contains are too numerous to name, including vitamin C, vitamin A and vitamin K. An increased dietary intake of vitamin K is associated with reduced risk of cardiovascular disease and cancer in individuals at high risk for heart disease. Brush individual kale leaves on the side with oil, and season with salt and pepper to taste. Leave them side by side in a single layer on the grill grate, and heat until they turn crispy. You can serve with Parmesan cheese which will introduce the softer element.
The natural sugars that occur in fruits such as peaches become caramelized when exposed to the heat of the grill. This serves to intensify the sweetness of the fruit. Flame-kissed peaches supply fat-fighting fibre as well as vitamin C. Brush the cut sides of pitted peach halves with oil and place them on the grill, cut sides down. Heat over medium heat until grill marks appear, and serve with a generous helping of plain Greek yoghurt.