Meatless Monday: Grilled watermelon is a fresh taste of summer
Your grill doesn’t have to be limited to just meat and vegetables. Grilling fruit is an easy way to mix summer sweetness with the hot charred flavor that you can only get on a grill.
Watermelon is a perfect grilling fruit for two reasons. One, it’s so easy — all you need to do is slice your watermelon, brush it with olive oil or a vingaigrette and grill it for a few minutes on each side. Two, no matter how you serve it, it always looks elegant.
Of course, you can serve the grilled watermelon in a salad, on a burger or with yogurt, jalapeños or ice cream.
The following two recipes are as classic as they are classy. Check them out and share your ideas for grilled watermelon in the comments below.
GRILLED WATERMELON PIZZA
1 (3/4-inch-thick) slice seedless watermelon, round
1/4 cup creamy blue cheese, crumbled
1 cup sliced red onion
3 tablespoons red wine vinegar
2 tablespoons coarsely chopped pecans, toasted
2 tablespoons small basil leaves
1 tablespoon sugar
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
Heat your grill to a medium-high heat. Mix the onion, vinegar, sugar and salt in a medium bowl, then let it stand for about 15 minutes or until the onion is soft (toss occasionally).
Whisk together 2 teaspoons of the liquid with the olive oil and throw out the rest of the liquid. Brush the olive oil mixture on both sides of the watermelon, then grill the melon for 3 to 4 minutes on each side until the red flesh is charred.
Place the grilled watermelon on a serving platter and top evenly with the onions, blue cheese, pecans and basil. Cut into 8 wedges and serve.
WATERMELON CAPRESE KABOBS
- 4-6 medium sizes slices of watermelon, 1 inch thick
- 8 ounces fresh mozzarella sliced into 1/4 inch thick round slices, quartered or halved
- 1 cup fresh basil leaves
- 1 cup balsamic vinegar
- 2 to 3 tablespoons honey
Soak your kabob skewers in water for at least 30 minutes before assembling kabobs.
Combine the balsamic vinegar and honey in a saucepan and cook it over medium heat until it comes to a boil, then lower the heat. Continue simmering until the glaze coats your spoon, then remove from the heat.
While that is simmering, grill the watermelon 2 to 3 minutes per side until the watermelon is charred. Remove the rind and slice the watermelon into 1-inch cubes, making sure to catch any drippings.
Assemble the kabobs in the following order: watermelon, mozzarella, basil leaf, repeat until the skewer is full (end with a slice of watermelon). Drizzle the balsamic-honey glaze over the kabobs and serve.