(image via: worththewhisk)
A brown sugar and balsamic vinegar glaze take grilled strawberries from delicious to sublime. This recipe from Treehugger adds a few sprigs of fresh rosemary for even more flavor.
(image via: thehungrydudes)
Grilling some flatbread with the toppings of your choice couldn’t be easier. It’s also a great way to use the lower heat that’s still available after grilling up all of your vegetables, so you don’t scorch the bottom of the flatbread. Just add cheese, asparagus, pesto, squash, peppers, mozzarella or anything else you like. Close the grill for a few minutes to melt the cheese.
Melon with Lemon Basil
(image via: vegan feast catering)
Honeydew melon is perked up by a quick base of lemon juice and basil. Want to get a little fancier? Try the basil-infused grilled fruit salad by Ciao Italia, which uses plums, nectarines and apricots as well as a little sugar and honey.
(image via: la.blasco)
Endive may seem a bit delicate for the grill, but it holds up well and takes on a fantastic sweetness. Simply cut them in half, brush them with olive oil and sprinkle them with salt. Mario Batali’s recipe tosses them with lemony dressing and Provatura, an Italian cheese.
Charred Bell Peppers
(image via: woodley wonderworks)
Kick the flavor of roasted red peppers up a notch by charring them on the grill instead of in the oven. All it takes is cutting them in fourths, letting them blacken slightly on the grill and then letting them steam in a covered bowl so the skins are easy to remove. A recipe from ‘Living Without’ adds eggplant and tomato.