5 Delicious Things To Grill This Summer That Aren't Meat

Prepare a charcoal grill or heat a gas grill to high.

 

Slice the cauliflower in half through the head, then slice ¾-inch slices from each side. Reserve any remaining florets for another use.

 

Combine all remaining ingredients except green onions in a shallow dish and whisk to combine into a thick paste. Coat cauliflower steaks in the paste, turning to coat each side.  

 

Grill steaks 5 minutes, flip, and grill for another 5 minutes, brushing with more paste mixture. Steaks should be somewhat charred. Top with green onions if using and serve.

 

Grilled Bananas With Maple Cream

Grilling any fruit — peaches and pineapple especially — is heavenly, and adding a scoop of vanilla ice cream makes it into a dreamy treat with zero effort. This mashup of s’mores and Bananas Foster is no different: With dessert ready in 5 minutes, everyone’s happy.

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Makes 4 servings

2 bananas

2 tablespoons unsalted butter, melted

1½ tablespoons maple syrup

Pinch kosher salt

1 graham cracker, crumbled

Vanilla ice cream, optional

Prepare a charcoal grill or heat a gas grill to medium-high.

 

With peel on, slice bananas in half lengthwise. Brush each exposed half of banana with melted butter, reserving remaining butter.

 

Place bananas flesh side down on the grill and cook until caramelized, about 4 minutes. 

 

Mix remaining butter with maple syrup and a pinch of kosher salt.   

 

Flip bananas and grill skins for 20 seconds (helps to release the peel) before removing them to a serving plate.

 

To serve, peel bananas gently and arrange on a plate. Drizzle with maple butter and sprinkle with graham cracker crumbs. Top with ice cream if using.

Grilled Potato Salad

Be the hit of the block party with this fire-kissed take on a potluck classic. Equal parts tangy and smoky, this potato salad is also mayo-free, so you don’t have to fight over which brand is better!

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Makes 4 servings

5-6 yellow potatoes, cut in half and then quartered

2½ tablespoons extra-virgin olive oil, divided

Kosher salt and pepper, to taste

1½ tablespoons white wine vinegar

1 teaspoon whole grain mustard

1 clove garlic, grated

4 green onions, sliced

Prepare a charcoal grill or heat a gas grill to medium-high.

 

Toss potatoes with 1 tablespoon of oil and season with salt and pepper. 

 

Spread potatoes on grill and cook covered, stirring occasionally, until a potato chunk can be pierced with a fork, about 15 minutes.

 

Whisk together remaining 1½ tablespoons of oil, vinegar, mustard and garlic. Season with more salt and pepper if needed. Add potatoes and toss to coat. Sprinkle with green onions and toss again.

Grilled Sage & Honey Flatbread

The best thing about flatbreads is how incredibly versatile they are. You can use pretty much any combination of cheese and herb here, or even add sliced fruit for a sweeter twist. Sliced into thinner pieces, it’s a great party appetizer.

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Makes 2 servings (entrée) or 4 (appetizer)

1 premade flatbread or naan

½ tablespoon extra-virgin olive oil

2 ounces goat cheese 

1 bunch fresh sage leaves, roughly chopped

1 tablespoon balsamic vinegar

½ tablespoon honey

Prepare a charcoal grill or heat a gas grill to medium-high.

 

Brush flatbread with oil and grill until marks begin forming, about 2 minutes. Flip and spread goat cheese on top to cover, then sprinkle with sage leaves. 

 

Cover and grill until cheese is melted and sage is crisp, 1-2 minutes.

 

Remove to a plate, drizzle with vinegar and honey, cut into quarters and serve.

What's your favorite thing to grill in the summer? Let us know in the comments below.