Joanna James
Grilling isn't just reserved for the standard fare of burgers, hot dogs, and steaks. In fact, the world of grilling is a culinary playground with endless possibilities. From fruits and vegetables to unconventional proteins and even desserts, there's a surprising array of foods that can be transformed into smoky, charred delights on the grill. These unexpected grillables not only add a unique twist to your barbecue menu but also bring out the natural flavours and textures of ingredients you might never have considered.
While kebabs featuring onions and peppers are a staple of grilling, you can elevate your barbecue game by effortlessly transforming whole summer squash or zucchini into a speedy and tender side dish with just a brief grill session. Start with a light coating of oil and seasoning, and grill until there is a lovely tenderness to the squash - and if you want a little extra flavour and dimension of texture, sprinkle a bit of shredded parmesan and a dash of thyme as you do so, waiting for the cheese to melt before you dig right in.
Did you know that peppers hold the taste of smoke-seasoning quite well? The delicate skin of your average bell pepper is tender and receptive enough to even the slightest char, adding a great hint of smoke - and especially so if you've stuffed your peppers with an assortment of cheese and other garnishing veggies like spring onion. This quick little snack makes for a great appetizer while you prepare your main fare of meats or breads.
Although the avocado may seem like it's too soft and moist for the barbecue grill, that is a misconception that you won't want to keep holding on to. The delicious fruit will hold its shape just fine, and you can use it to elevate your classic barbecue dishes - like egg or chicken salad. To start, bisect the avocado and remove the pit, then brush each side with oil before giving it a couple of minutes on the flame.
One of the more unique additions to our list, the pound cake has just enough weight and density to withstand the burn of the grill, unlike its brother and sister layer cakes. Funnily enough, the cake does benefit quite well from the hint of smoke, as it balances with the sweetness of the cake. Cut them into thick slices and stick them on the grill for a delectable little dessert, a change from your average inasal menu that you'd find in any Filipino restaurant, such as from Mang Inasal Philippines.
While tofu can indeed join the other foods on your grill gates, it's important to know that not all types of tofu will work - you need the firm or extra-firm variety to make it work. However, when you get it right, the tofu is as absorbent as can be, soaking up flavours from marinades as well as the char-burn from the grill. Make sure to brush each piece of tofu with some oil so it doesn't stick.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
