For many people, grilling is all about the meat, more like MEEEEAT, with the rest of the meal or menu being prepared in your indoor kitchen. The best thing about the Weber Genesis E-320 Propane Gas Grill is that the 12,000 BTU side burner opens up several more options to control your cooking and dining experience right on your patio. Having made that observation, however, we are always amazed at how many “side dishes” and even “desserts” can be made right on the E-320’s grill.
First things first, the grill grate should be cleaned thoroughly and the grate should be well oiled. On top of that, make sure any vegetables or fruits have been coated in olive oil, drizzled with cooking oil, or hand-rubbed with butter. Don’t use your expensive EVOO for this, but you can if you want. Flavored olive oils infused with your favorite seasoning, herbs, and spices are wonderful for grilling. Placed on a medium to medium-high heat grill, various vegetables and fruits take on wonderful textures and flavors that are a delicious change from raw, steamed, grilled and fried. If you like the taste of lightly charred food, grilling this way is a perfect way to capture that flavor in fruits and vegetables.
Note that this is not a “close the lid and check later” cooking technique. When roasting fruits and vegetables, it is best to keep an eye on the cooking process. Both vegetables and fruits will become mushy and mushy or even burn if left on the flame for too long. When fruits are grilled, the heat caramelizes the natural sugar and this, along with the smokiness from the grill, provides that wonderfully unique grilled flavor.
Here’s how you can make some favorite vegetables and fruits on the Weber Genesis E-320 gas grill.
#1 asparagus is perfect for this when mixed with some lime, garlic butter and spread on the grill. Grilling gives a really different flavor than streaming or even doing it on a George Forman. Great with flavored oils too.
#2 Fried green tomatoes should be placed in a roasting basket or in perforated aluminum foil, but they are much less fat than fried and the charcoal flavor is great.
#3 Eggplant is a favorite, either sliced thin and crisp or sliced thick and made like a vegetarian steak. This is also true for a sweet onion like the Vidalia. Just brush with EVOO and then drizzle some balsamic vinegar on top before flipping.
#4 Leeks and baby bok choy are made the same way. Sliced lengthwise and oiled with balsamic, Worcestershire, or soy sauce and placed cut-side down, these are bursting with flavor.
#5 Grilled corn on the cob tastes totally different. Remove the husk to use as a mango, oil the corn and place on the grill, turning frequently.
#6 Grilled romaine lettuce or endive is sliced lengthwise and drizzled with olive or canola oil and placed flat side down. For a flavor-popping Caesar salad, use chopped grilled romaine lettuce.
#7 Pineapples are a grill favorite. Use freshly cut rings sprayed with cooking oil and look for grill marks!
#8 Pears and apples are great on the grill, especially when sprinkled with a spice like cinnamon. Brushing them with a little lime juice will keep them from browning before you’re ready to put them on the grill.
#9 Apricots, peaches and other soft fruits can also be eagle-eye grilled in the process. Just remove your pit and cook the halves on the grill. Just fantastic with pork.
#10 Plantains can even be grilled. Yeah, that’s a grilled plantain. Use a firm, not overripe fruit that has been hand-buttered with butter. Lightly grill until golden with a few grill marks and remove. Cut the banana lengthwise and place the halves flat side down on enough aluminum foil to make a packet. Then cut up your favorite dark chocolate bar (Snickers and Mounds, YUM) and sprinkle chunks over the banana. Then lift the foil and seal the package. Return to grill for two to three minutes until chocolate is melted.