Recipes & Cooking
You’ve definitely never thought of these foods as grill-worthy.
Cheese lovers take note: Halloumi is a cheese that won’t melt and make a mess when heated on the grill. The cheese, which is made from sheep’s milk, gets a nice char on the outside when grilled and it makes a great appetizer. Here’s how chef Bobby Flay suggests cooking halloumi: Brush on a little olive oil and place the cheese onto a medium hot grill for two minutes on each side, or until marked. Then remove and slice. Serve with grilled pita bread, fruit, or eat on its own.
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This summer, bring out the flavor of stone fruits by cooking them on the grill. The heat brings out the natural sugars which caramelizes and creates an intense flavor, according to Martha Stewart. Just slice in half, remove the pit and brush with a little olive oil. Grill cut-side down first and then flip. Serve your grilled nectarines, peaches, and plums with salads, as a dessert, or on their own. You can even make these on a grill pan or one of these 12 other types of cast-iron products.
A staple of summer, watermelon takes on a unique flavor when grilled. Food Network suggests brushing watermelon slices with a little olive oil and grilling them over high heat until there are grill marks and the melon is slightly softened. This will take about five minutes. Sprinkle with a little salt and pepper and try mixing grilled watermelon into a salad with arugula and a little goat cheese. These are the 10 major grilling safety mistakes you might be making.