Break out the grills and be sure and check your propane level as the fourth of July is right around the corner. Grilling steaks, burger, chicken, brats and hot dogs seems to be the fourth of July thing to do. This year, try grilling vegetables and fruits to go along with your meat.

Some say the charring enhances the flavor of the vegetables and fruits tend to be sweeter when grilled. Recipe Tips has some great tips and tricks for grilling fruit and vegetables including grilling times for a number of fresh fruits and vegetables.

Fresh fruit that changes flavor when grilled include:

 
  • Peaches
  • Watermelon
  • Coconut
  • Lemons
  • Limes
  • Apples
  • Pears
  • Pineapple
  • Mango
  • Papayas
  • Cantaloupe
  • Apricots
  • Figs
  • Bananas

Some fresh vegetables that are delicious when grilled are:

 
  • Corn
  • Asparagus
  • Brussel Sprouts
  • Potatoes
  • Onions
  • Carrots
  • Peppers – sweet and/or hot
  • Eggplant
  • Mushrooms
  • All different kinds of squash
  • Lettuce
  • Carrots

Here is a Romaine lettuce grilled recipe brought to you by The Grillin Fools who also have a lot of different ideas and recipes for grilling.

Grilled Romaine Lettuce

Ingredients

  • 2 heads of Romaine lettuce, the leafy outer leaves removed and sliced lengthwise
  • 2 tablespoons olive oil
  • 2 teaspoons granulated garlic or garlic powder
  • ½ cup of fresh grated Romano cheese (any hard grated cheese could be used like Asiago or parmesean)
  • Course salt and fresh cracked pepper

Directions

  1. Remove the leafy outer leaves of each head of romaine.
  2. Rinse the heads under cold water.
  3. Slice down the center lengthwise.
  4. Place flat side down and drizzle with olive oil and dust with granulated garlic, salt and black pepper.
  5. Flip over and repeat the step above.
  6. Prepare the grill for high heat grilling.
  7. Place the half heads of romaine flat side down over the coals.
  8. Once the flat side has a nice blackened char (about 2-3 minutes depending on the heat of the grill) flip over and sear one side of the curved side.
  9. After another 2-3 minutes rotate to char the other half of the curved side of the half head of romaine.
  10. Remove any leafs that come loose during the cooking process.
  11. Once the flat side and the curved side are charred, remove from the heat, place on a platter and sprinkle the grated cheese on the lettuce.
  12. Serve immediately.

Notes

Do not eat the bottom two inches or so at the base. Romaine lettuce is known to collect dirt and grit at the bottom. The only reason the base is not cut off is because the lettuce would fall apart like confetti on the grill without the base.

When you go to grill those steaks, throw on some vegetables and/or fruit to complete your meal.