Menu

Fire Up The Grill: Beyond Burgers And Hot Dogs

  • By Jessica Cerra
  • Published May 25, 2014
  • Updated May 25, 2014 at 11:22 AM UTC
Photos: Sue Fan & John David Becker

Grill it: Avocado tomato appetizer

Quarter two avocados, removing the pits and leaving skin on. Halve four Roma tomatoes. Grill avocados and tomatoes four to five minutes per side. Arrange on a large platter topped with freshly squeezed lemon juice and a sprinkle of queso fresco or cotija cheese (a salty Mexican-style cheese).

Grill it: Fruit

Fruit is made for the grill because the sugars caramelize, bringing out a natural sweetness. Halve peaches or plums (removing the pits), or slice mangos, pineapple, bananas or plantains. Toss fruit with a small amount of canola or grapeseed oil and a drizzle of agave nectar or honey. Grill two to three minutes per side for softer fruit, or three to four minutes per side for firmer fruit. Serve warm with a small scoop of vanilla bean ice cream, or caramel and sea salt gelato. Or keep it light with yogurt and a sprig of fresh mint.

RELATED: Recipe – Seared Ahi With Strawberry-Cucumber Salad

« PreviousNext »

FILED UNDER: Nutrition / Recipes TAGS: /

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete newsletter