9 Must-Try Grilled Fruit and Vegetable Recipes

1. Preheat a grill to medium-low and lightly oil the grate.
2. In a small bowl, combine the marinade ingredients. Brush both sides of the zucchini with the marinade.
3. Cook the zucchini on one side for three to four minutes or until lightly brown. Turn and cook for three minutes more.
4. Transfer to a platter and drizzle with the remainder of the marinade. Garnish with the chopped basil and serve.

1. Bring the water to a boil in a small pot. Add the quinoa and return to a boil, then reduce heat to low and cover. Cook for 15 minutes, until the water is absorbed and the grain is tender. Let cool while you prepare the corn.
2. Preheat the grill to high. Shuck the corn, brush off the silk, and place the ears in a large bowl. Brush the corn with 1 tablespoon of the ­avocado oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper.
3. When the grill is hot, oil the grate with 2 tablespoons of avocado oil. Grill the corn, turning with tongs every couple of minutes, until the corn is tender and browned in spots on all sides, about 10 minutes total. Transfer back to the bowl and allow to cool.
4. Use a knife to cut the kernels off the ears and into the bowl. Add the quinoa and stir to combine.
5. In a small bowl, whisk the remaining 2 tablespoons of avocado oil with the lime juice, then stir in the jalapeños and garlic. Pour over the corn and quinoa mixture.
6. Add the tomato and pine nuts and stir to mix. Add more salt and pepper to taste, then serve immediately or cover and refrigerate for up to three days.

1. Mix the sherry vinegar, lemon juice, olive oil, and salt and pepper together, then marinate the mushroom caps in this mixture for a half hour.
2. Remove mushrooms from the marinade and then reserve the marinade.
3. Heat a grill pan, or an electric or gas grill, and grill the mushroom caps for three to five minutes on each side. When they are beginning to soften, remove from the grill and slice into thin strips, about 1/4 inch.
4. Toss the mushroom slices in the reserved marinade, then toss with the remaining salad ingredients, except the cheese.
5. Top with crumbled blue cheese.

Tip: For variety, try different greens, nuts and cheeses (such as romaine, pecans and shredded cheddar, or baby field greens, toasted sliced almonds and chèvre).

1. Preheat the grill to medium-high.
2. Cut the melon in half, then cut the halves into 1-inch slices and place on a platter.
3. In a medium bowl, whisk the lemon juice, olive oil, and honey. Brush the melon slices with the dressing. Reserve remaining dressing.
4. When the grill is hot, oil the grate.
5. Grill melon slices until marked, about two to three minutes per side. Transfer to the platter.
6. When the melon is just cool enough to handle, cut off the rind and cube the flesh.
7. In a large bowl, place the watermelon, cucumber, red onions, and basil.
8. Drizzle the remaining lemon dressing over the watermelon mixture, sprinkle with coarse salt, and toss to coat. Serve immediately.

Tip: Seed your cucumber in a snap: Cut it in half lengthwise, then press a spoon into the seed channel in the center and gently scoop out the seeds.

1. Slice the tomatoes into ¼-inch-thick rounds. Place in a large bowl.
2. In a small bowl, combine the rice vinegar, garlic, honey, sesame oil, avocado oil, and soy sauce. Whisk to mix well, then pour over the tomatoes, turning gently to coat. Marinate for half an hour at room temperature, or refrigerate for up to two hours.
3. Preheat the grill on high. If using charcoal, light the coals and wait until they’re coated with white ash, then cover the grill and preheat for 15 minutes.
4. Use tongs to lift the tomato slices out of the marinade, shaking off excess and reserving the marinade.
5. Place the tomato slices on the hot grate and cook for about two to three minutes per side until softened but not falling apart.
6. Transfer to a platter, top with the remaining marinade, sesame seeds, and scallions, then serve.

1. Heat a grill pan or grill.
2. Toss the sliced squash and onion with the olive oil and spices, and cook until just tender.
3. Serve in tortillas and add fresh toppings.

Prepare the Grill

1. Preheat the gas grill to high, or build an indirect fire in the charcoal grill: Pile the coals on one side so you have a hot side for searing and a cool side where you can cook the delicate peaches.

Almond Cream

1. In a small pot, bring three cups of water to a boil, then add the almonds.
2. Boil the almonds for five minutes. Drain the almonds in a wire mesh strainer.
3. In a high-speed blender, place the drained almonds, remaining ¼ cup water, maple syrup, coconut oil, and salt. Secure the lid and blend, scraping down the sides as needed, until the mixture is creamy.
4. Add the lemon zest and blend to mix.
5. Pour into a small bowl.

Cooking

1. When the grill is hot, oil the grate, then place the peaches, cut side down, on the cooler side of the grate.
2. Turn the peaches every two minutes for about six minutes, finishing with the cut side up.
3. When the peach juices are bubbling, spoon a heaping tablespoon of almond cream into each one. Leave the peaches on the grill just long enough to warm the almond cream, about another minute or two.