Your grill is as versatile as any other cooking surface, so that means you can grill just about anything you can cook indoors. Try changing up the burger and hot dog routine and grill nachos or polenta. Here’s a list of eight grilling recipes that will change the way you think about backyard grilling forever.
Meld all the amazing nachos flavors you love with added smoky depth when you make Grilled Loaded Nachos. Imagine how fast your friends will eat up layers of crispy tortilla chips, roasted veggies, and melted cheese at your next outdoor cookout. No need to turn on your oven this summer! Your secret weapon for this recipe is the Rockcrok® Grill Stone.
Watch how easy it is to make nachos on the grill.
Crowned one of the hottest rediscovered foods in recent years by top chefs, doctors, nutritionists, foodies, and home cooks alike, cauliflower is a blank slate with great texture. You can do pretty much anything with cauliflower. When cut into large slices and given a good char, it becomes tender, smoky, and almost steak-like. Just brush the cauliflower slices with 1 tbsp of oil and sprinkle with salt and pepper to taste. Place them on the grill and cover for 25–35 minutes, turning frequently, and they’re ready to go.
When you make Grilled Banana Boats with chocolate morsels and mini marshmallows (they’re amazing), you’ll discover a super sweet and caramelized treat that everyone at your next cookout will love. What a great way to cap off a dinner al fresco!
Forget what you think you know about bland, watery zucchini. When it’s cooked on the grill, this veggie becomes sweet, crispy, and infused with smoky goodness. All you have to do is cut the zucchini into ½” slices or planks and prep your grill for direct cooking over medium-high heat (about 400°F–450°F). Then, brush the planks with vegetable or olive oil and season them with salt and pepper. Cover the grill for 6–8 minutes, turning as needed, until dark grill marks appear. Grilled zucchini tastes great with grilled fish or on fresh summer salads.
Grilling watermelon caramelizes the natural sugars inside and makes it extra yummy. Slice your watermelon into wedges, leaving the rind on—it will give you a place to easily grasp with your tongs to turn or move the fruit without damaging the flesh. Because of the high water content, you won’t see deep char marks, but rest assured the grilling process brings out a richer flavor in the watermelon. Pssst…other fruits like mango are great on the grill, too!
Cod and Pineapple
Blackened Cod With Grilled Pineapple is a great recipe when you’re looking for a lighter, grilled meal. The sweetness of the grilled pineapple complements the heat of the homemade blackening seasoning on the cod. Use a grill mat to prevent the food from either sticking to the grates or falling through them.
Grilling polenta makes it tender in the center and crisp on the outside. Simply brush slices of polenta with 2 tbsp of oil and add salt and pepper to taste. Use direct medium-high heat on the grill. Place your polenta slices on the grill and cover 8–10 minutes or until you see grill marks. Stack them with grilled portabella mushrooms and heirloom tomatoes and top with mozzarella and basil. Delicious!
Tofu is another notoriously bland food that you can transform on the grill. Marinate tofu with any flavors you like. It’s a blank slate you can customize to your taste. Grill your marinated tofu on direct medium-high heat, covered, for 6–9 minutes until you see char marks.
Here’s a grilling pro tip: Thread the tofu onto skewers to keep it from breaking apart when you turn it on the grill. Soak the bamboo skewers in water for 2 hours or overnight to keep them from burning.
This post has been updated since its original publication in April 2016.