10 Foods You Never Thought of Grilling

Sorry, dudes. Doritos Tacos and Bacon milkshakes do not constitute the super foods "food group," no matter how super you think they taste. Do your body a favor and swap out one of your fast food faves for one of these super foods. 

1. AVOCADOS

This delicious creamy vegetable is great to eat raw, sure, but a little time on the grill drastically improves its flavor. Cut in half and grill open side down until marks appear on the surface, then scoop and cut for salads or mash for a smoky, succulent guacamole.

Lettuce

This might seem like the most ridiculous thing on this list, but you can add a whole new wrinkle to your salad by putting leaves of romaine on the grill at low heat. You’re essentially smoking them, which will slightly wilt the leaves while infusing them with flavor. Brush leaves with a little olive oil before you put them on the grill.

Polenta

This popular Italian starch might seem like something that would fall apart on the grill, but it’s worth the trouble. Made from cornmeal, you can adjust the consistency by increasing or decreasing the amount of broth you mix in. Use a small amount to make a very thick polenta, then chill in a sheet pan and cut into bars. Grill it to quickly to give the polenta a smoky accent and top with a vegetable caponata.

Bananas

Another fruit that holds up amazingly on the grill, bananas drastically transform under heat. The carbs transform into sugars, making them softer, sweeter and richer. One of the best things to do is slice them thinly lengthwise, quickly grill them and then add them to s’mores for a decadent dessert.

Cheese

No, I wouldn’t recommend slapping a melty cheese like Brie on the grill, but firmer cheeses like an aged Provolone are spectacular with a little fire under them. The smoke from the grill will firm up the rind and melt the inside, making it amazing as a dip or for sandwiches.

Bacon

If you’ve never grilled bacon, you’ve never eaten it as it’s meant to be eaten. We’re obviously all aboard the bacon train, but putting it on the grill lets the fat drip off and transform into flavorful smoke, which then adds even more deliciousness to the meat. Less grease, more taste – it’s win-win.

Nuts

No, they won’t slip through the open spaces in the grill. Wrap raw nuts in packets of tinfoil, closing them loosely at the top, and put them on the grill under low heat. Add a little sea salt, olive oil, black pepper and they’ll slowly roast, making them smoky and concentrating their flavor. Other spices work as well – try rosemary or curry powder.

Onions

It may seem bizarre, but until you’ve grilled a sweet Vidalia onion and eaten it like an apple, you haven’t really lived. These huge onions are incredible once they’ve been subjected to low, indirect heat for a while. Wrap them in tinfoil, top with a pat of butter and a teaspoon of beer, and cook for 45 minutes. You can even save the juice to sautee shrimp in.

Sweet Potatoes

Slice potatoes lengthwise into ¼ inch slabs, then brush them with canola oil and slap them on the grill and cook until they’re golden brown, with visible marks. Season them with lime zest, cayenne pepper and salt for an incredible side dish.