Labor Day weekend may be a memory, but there’s still plenty of great grilling weather ahead. Mix things up the next time you fire up the barbecue and throw on some late summer and early fall veggies and fruit instead of burgers and dogs.
Apples: Peel, remove core and cut into quarters or ½ inch slices. Sprinkle with lemon juice to preserve color and brush with melted butter. Grill in a wire basket for 30 minutes turning every 10 minutes and brushing with butter if fruit sticks to the grill.
Pears: Cut in half, core and brush with melted butter. Grill each side for 4-5 minutes or until tender.
Melon: Cube and skewer or cut into 1-inch wedges. Remove seeds (rind is ok). Brush with melted butter and grill for 5-7 minutes, turning often.
Peaches & Nectarines: Cut in half and remove pit. Brush with melted butter and grill 4-5 minutes on each side.
Apricots & Figs: Cut in half, remove pits from apricots, and skewer. Brush with butter and grill for 3-5 minutes on each side, beginning with the skin side down. The flesh side should require a shorter grilling time.
Corn: To grill corn in the husk, pull the husks back and take out the silk. Restore the husks, tie with string and soak the corn for 1-3 hours. Drain. Grill for 20-30 minutes, turning often. When the corn begins to steam, it’s ready to be eaten. To grill corn without the husk, rinse off any remaining husk or silk and dry with a towel. Brush with butter and grill for 10-12 minutes, turning often.
Eggplant: Cut into ½-inch thick slices and brush with olive oil. Grill for 15-20 minutes, turning often until both the outer edge and the center are tender.
Potatoes: To grill whole small potatoes, wash, pat dry, and pierce in several places with a fork or skewer. Brush with olive oil and wrap in foil. Cook 15-20 minutes or until tender over direct medium-high heat. To make grilled potato wedges, cut potatoes into 1-inch wedges and brush with olive oil. Grill each cut side for 5-6 minutes, then grill skin side over indirect heat until wedges are golden and cooked through.
Sweet Potato Rounds: Peel and slice into 1/3-inch thick rounds. Boil for 5 minutes before grilling, then drain, pat dry, and brush with butter or oil. Grill rounds for 5-6 minutes on each side, until tender. Continue brushing with butter or oil throughout grilling as needed.
Summer Squash: Cut into ½-inch thick slices and brush with olive oil. Grill for 5 minutes on each side until gently charred and cooked through.
Winter Squash: For kebabs: Peel squash, remove seeds, and cut into 1-inch cubes. Brush cubes with olive oil and grill for 20 minutes, turning every 5 minutes. For skin-on halves: Cut in half, remove seeds, and place on the grill skin side down. Brush cut side with olive oil. Grill skin side over indirect heat for 30-40 minutes, then turn and grill cut side for 30-40 minutes, or until tender.
Tomatoes: To grill whole, slice off top and bottom and remove core. Pour on olive oil and seasonings so they’re absorbed by the tomato. Place on grill right-side-up and grill 15-20 minutes without turning. For grilled tomato slices, thickly slice the tomato and marinate in olive oil for up to an hour. Grill for 2-3 minutes over indirect heat plus one minute over direct heat. Be careful not to over-grill. For cherry tomatoes, skewer, brush with oil, and grill for 3-5 minutes over indirect heat, then over direct heat for one minute on each side.