Five Savory Grilled Fruit & Veg Recipes for Spring Barbecues
By Felicia Campbell |
Last Updated May 20, 2018
Spring is here and it's time to celebrate the season with outdoor cooking and lucisous farmers market finds.
Sure, as San Diegans we can fire up the grill almost anytime, but lately, the smell of orange blossoms in the air and smattering of hot days have us itching to officially kick-off backyard barbecue season.
This meal is inspired by the incredible bounty of our famers markets, with dishes starring new spring arrivals, like fava beans and corn, as well as year-round favorites like butternut squash.
We went completely plant-based for our menu, but the addition of an herb-crusted steak or whole grilled fish would certainly be a welcome addition to the spread.
Grilled Fava Beans with Spring Garlic and Mint
Chef Olivia Hayo's recipe for tender grilled fava beans with spring garlic and fresh mint was inspired by her time in Jerusalem and the local appearance of these harbingers of spring in the...
Barbecued Mushrooms with Rosemary, Garlic and Soy Butter
You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.
Grilled Elotes Mexican-Style Corn
This grilled corn can be served on-the-cob, or cut off and mixed with tangy lime, chili, salt, and cheese in small cups for easier serving. This recipe is very adaptable, so feel free to add and...
Grilled Watermelon with Feta and Mint
Grilling watermelon for just a few minutes can completely transform this fruit, lending it a subtle smokiness along with caramelized sweetness that pairs well with savory and spicy flavors.
