Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes »André Baranowski
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Satisfy your vegetarian friends and bring a welcome splash of color to your summertime events by throwing vegetables and fruit on the grill. From lemony charred cactus to creamy seared feta, these interesting meat-free grilling ideas are sure to please all of your guests.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes »
Clean cactus paddles by removing any spines and with a potato peeler – peel the skin off the outer sides. Brush paddles with olive oil and place on grill for about ten minutes flipping once halfway until they start to become tender. Once done, squeeze fresh lemon juice on top and season with salt and pepper.
Combine chopped red, purple, and russet potatoes with sliced onions, herbs de provence, coarse sea salt and olive oil in a tightly sealed tinfoil packet and place on grill for thirty minutes, shaking the tinfoil packet occasionally to evenly cook. Get the recipe for Potatoes Roasted with Saffron »
Cut radicchio into wedges and drizzle with olive oil, place directly onto grill and cook for a few minutes on each side until it starts to char. Top with a shaved cheese like manchego. Get the recipe for Baked Radicchio Tardivo di Treviso »
Skewer a couple of hulled strawberries with a twig of rosemary. Place on the grill for approximately 2 minutes until they start to char. Take off grill and drizzle with balsamic vinegar.
