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When Fruits and vegetables meet the grill

When fruits and vegetables meet the grill

When Fruits and vegetables meet the grill

Summer means BBQ season. It smells good; it tastes good and nothing s better than sharing your BBQ with family and friends.  If meat is often the star of the BBQ, the fact remains that you can cook almost anything on the grill; you just need to dare.

Here are three recipes that will surely impress your guests at your next BBQ.

Grilled peach salad

Source :  IGA

Quand les fruits et les légumes adoptent le grill

Prepped in 10 minutes; cooked in 12 minutes and will serve 8.


  • 1 package (250 g) halloumi cheese, drained, patted dry, and cut in half lengthwise
  • 8 peaches, pitted and cut into 6 slices each
  • 30 mL (2 tbsp.) extra virgin olive oil, divided
  • 30 mL (2 tbsp.) fresh lemon juice
  • 5 mL (1 tsp.) honey
  • 15 mL (1 tbsp.) fresh thyme, leaves only
  • To taste, pepper


  • Preheat the barbecue to high. Lightly brush the cheese and peaches with olive oil. Place cheese on the hot barbecue grill and cook 8 to 10 minutes per side, until a crust forms. Grill peaches for about 2 minutes per side until lightly grill-marked.
  • Cut the cheese into cubes and place in a large bowl with the peaches. Set aside.
  • In a small bowl, whisk the remaining olive oil with the lemon juice and honey. Pour over the peaches and cheese, and gently toss. Add the thyme leaves and pepper, and modify the seasoning as needed. Serve warm, or chill in the fridge in a resealable container, and then bring to room temperature before serving.

Grilled avocado with cilantro-jalapeño vinaigrette

Source :  IGA

Quand les fruits et les légumes adoptent le grill

Prepped in 15 minutes; cooked in 10 minutes and will serve 6.


  • 3 avocados
  • 1-2 jalapeño peppers, halved and seeded
  • 250 mL (1 cup) fresh cilantro leaves, not packed
  • 125 mL (½ cup) + 10 mL (2 tsp.) olive oil, divided
  • 90 mL (¼ cup + 2 tbsp.) lime juice
  • 15 mL (1 tbsp.) liquid honey
  • 1 mL (¼ tsp.) salt
  • To taste, pepper
  • 250 mL (1 cup) regular or jalapeño Monterey Jack cheese


  • Preheat the barbecue to low.
  • Do not peel avocadoes. Slice each in half lengthwise. Remove and discard pits. Set aside.
  • Place the jalapeños, cilantro, 125 mL (½ cup) olive oil, lime juice, honey, salt, and pepper in a blender and blend on high until smooth. Set aside.
  • Brush avocado halves with remaining olive oil and then place them cut-side down on the grill. Close lid and grill until lightly charred, about 5 minutes. Turn avocados right-side up and top with cheese. Increase barbecue heat to medium. Close lid and cook until the cheese is melted, about 4 minutes. (Grill another 1 to 2 minutes if you prefer the cheese golden and bubbly.)
  • Place each avocado half in a bowl, drizzle generously with reserved vinaigrette, and serve.

Grilled romaine hearts with arugula pesto

Source :  Coup de pouce

Prepped in 15 minutes; cooked in 8 minutes and will serve 4.


  • 3 tablespoons of olive oil
  • 1/2 cup capers, rinsed and drained
  • 2 hearts of romaine lettuce cut in half lengthwise
  • 2 tablespoons of vegetable oil
  • Arugula pesto (see recipe)
  • 1 cup of sprouts, your choice


  • In a small skillet, heat the olive oil over medium-high heat. Add the capers and cook, stirring constantly, 2 minutes or until golden and crisp. Drain the capers on a plate lined with paper towels. Salt and reserve.
  • Set the barbecue to medium power. Brush each side of the Roman halves with vegetable oil. Salt and pepper. Put the romaines on the oiled barbecue grill. Without closing the lid, cook for 4 to 6 minutes or until they are slightly marked (turn the Romans halfway through cooking).
  • Place the romaine halves in a serving dish, cut side up. Drizzle with arugula pesto. Garnish with sprouts and reserved fried capers.

Arugula pesto
Note: This recipe is to accompany a spaghetti. Reduce the quantities in this case.

Source: Ricardo

  • 1 liter (4 cups) packed arugula
  • 60 ml (1/4 cup) toasted pine nuts
  • 1/4 cup (60 ml) grated parmigiano reggiano
  • 1 garlic clove, chopped
  • 15 ml (1 tbsp.) lemon juice
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper

In a food processor, finely chop the arugula, pine nuts, cheese and garlic with the lemon juice. Add the oil in a drizzle until the mixture has a creamy and slightly grainy consistency. Salt and pepper.

Jackie Beaudoin, Leclerc Insurance and Financial Services