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3 Surprising Foods You Can Grill

3 Surprising Foods You Can Grill

The following recipes and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

It’s grilling season! As you’re gearing up to grill your favorite burgers, BBQ chicken, steaks, and seafood, consider including a few new foods to surprise and delight your family and friends.

Read on for simple instructions on how to grill avocado, watermelon and halloumi cheese, along with serving suggestions.

How to Grill Avocado:

1. Cut a ripe but still firm avocado in half and remove the pit; do not remove the peel.

2. Brush the cut sides with oil, then sprinkle with fine sea salt and pepper. Additional spices like chili powder, ground cumin, and smoked paprika work great, too.

3. Heat your grill to medium (350-375°F).

4. Grill the avocados, cut-side down, over direct heat, for about 3-5 minutes, or until grill marks appear.

5. Once cool enough to handful, scoop out the avocado flesh and use it as a topping for burgers and grilled chicken sandwiches or to make a smoky guacamole.

How to Grill Watermelon:

1. Without removing the rind, cut a seedless watermelon into 1-inch thick wedges.

2. Heat your grill to high (450-500°F).

3. Grill the watermelon wedges over direct heat for 2 to 3 minutes, flipping halfway through, or until grill marks appear. Avoid overcooking as the flesh will become mushy.

4. After grilling you can season the watermelon with fresh lime juice and/or zest, a drizzle of honey, sea salt, tajin seasoning, or chopped fresh herbs.

5. Serve grilled watermelon as a refreshing side dish, in a green salad with arugula, fresh mint, and feta, or as a dessert topped with vanilla ice cream, whipped cream, lemon sorbet or yogurt.

How to Grill Halloumi Cheese:

1. Cut halloumi into 1-inch cubes. Thread onto pre-soaked wood skewers with cubed zucchini, cut bell pepper and whole grape tomatoes. Brush the skewers with a garlic and herb-style vinaigrette or marinade.

2. Heat your grill to medium-high (375-450°F).

3. Grill the kebabs over direct heat for 1-2 minutes on each side, or until grill marks appear. Transfer kebabs to indirect heat and continue to grill for 5 to 8 minutes more, or until vegetables are crisp-tender, basting with the vinaigrette as desired.

4. Serve grilled halloumi and vegetables with warm pita bread and tzatziki.

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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